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Before you jump to Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
The benefits of healthy eating are these days being given more attention than ever before and there are good reasons why this is so. Poor diet is one factor in health conditions such as heart disease and hypertension which can put a drain on the economy. Although we’re constantly being advised to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. In all likelihood, a lot of people think that it takes a lot of work to eat healthily and that they will need to drastically change their lifestyle. It is possible, though, to make a few small changes that can start to make a difference to our everyday eating habits.
Initially, you must be extremely careful when food shopping that you don’t unthinkingly put things in your basket that you no longer wish to eat. For example, if you have cereal for breakfast, do you ever stop to see what the sugar and salt content is before purchasing? A good healthy option can be porridge oats which have been found to be great for your heart and can give you good sustainable energy daily. By adding fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a positive change to your diet.
Therefore, it should be quite obvious that it’s not difficult to add healthy eating to your life.
We hope you got benefit from reading it, now let’s go back to vickys quinoa, courgette & pomegranate salad, gluten, dairy, egg, soy & nut-free recipe. You can cook vickys quinoa, courgette & pomegranate salad, gluten, dairy, egg, soy & nut-free using 10 ingredients and 5 steps. Here is how you do that.
The ingredients needed to prepare Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free:
- Use 75 g dry quinoa
- Take 2 tbsp olive oil
- You need 1 tbsp cider vinegar
- Use to taste salt & pepper
- Take 1 courgette
- Provide 4 spring onions / scallions, finely sliced
- Use 100 g baby plum tomatoes, halved
- Take 100 g pomegranate seeds
- Prepare 100 g sweetcorn
- Take 1 red chilli, deseeded & finely chopped
Steps to make Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free:
- Rinse the quinoa and bring to the boil in 150ml vegetable stock. Cover and turn the heat to a low simmer and let cook for 20 minutes or until the stock has mostly all been absorbed. Once cooked, drain, rinse under cold water and drain again
- Whisk the oil and vinegar together and season with some salt & pepper
- Use a potato peeler or spiralizer to cut the courgette into ribbons
- Put the quinoa, courgette and the rest of the ingredients in a large bowl and toss the dressing gently in
- Serve immediately
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