Steps to Prepare Speedy Vickys Quinoa with Carrot, Hazelnut & Pomegranate, GF DF EF SF

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We hope you got insight from reading it, now let's go back to vickys quinoa with carrot, hazelnut & pomegranate, gf df ef sf recipe. To cook vickys quinoa with carrot, hazelnut & pomegranate, gf df ef sf you only need 10 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to prepare Vickys Quinoa with Carrot, Hazelnut & Pomegranate, GF DF EF SF:

1. Use 300 grams of quinoa.
2. You need 2 of carrots, peeled and grated.
3. Prepare 60 grams of hazelnuts.
4. Prepare 10 of dried apricots, finely chopped.
5. Use 1 of seeds of 1 pomegranate.
6. Take 200 ml of extra virgin olive oil.
7. Provide 2 tbsp of agave nectar.
8. Prepare of grated zest and juice of 1 lemon.
9. Prepare to taste of salt & pepper.
10. Provide of some fresh, chopped parsley (garnish).

Instructions to make Vickys Quinoa with Carrot, Hazelnut & Pomegranate, GF DF EF SF:

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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