Vickys Quinoa with Carrot, Hazelnut & Pomegranate, GF DF EF SF
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
I love this fresh and fruity salad dish. The nuts give a crunch, the apricots are chewy, the pomegranate and carrot is juicy and the lemon ties it all together with the soft quinoa. Delicious
Vickys Quinoa with Carrot, Hazelnut & Pomegranate, GF DF EF SF
I love this fresh and fruity salad dish. The nuts give a crunch, the apricots are chewy, the pomegranate and carrot is juicy and the lemon ties it all together with the soft quinoa. Delicious
Cooking Instructions
- 1
Toast the hazelnuts lightly in the oven at gas 4 / 180C / 350°F until just a shade darker, then remove their skins
- 2
Put the quinoa into a saucepan and cover with just under double its volume of water. Bring to the boil then turn heat to low and let cook for 12 minutes or so with the lid on
- 3
All the water should have been absorbed so turn off the heat and remove the lid to let any remaining water evaporate
- 4
Remove the quinoa to a wide plate or tray and let cool
- 5
Add the rest of the ingredients except the parsley and mix in. Season to taste and garnish with the parsley
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Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!
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