Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, vickys quinoa with carrot, hazelnut & pomegranate, gf df ef sf. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vickys Quinoa with Carrot, Hazelnut & Pomegranate, GF DF EF SF is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Vickys Quinoa with Carrot, Hazelnut & Pomegranate, GF DF EF SF is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook vickys quinoa with carrot, hazelnut & pomegranate, gf df ef sf using 10 ingredients and 5 steps. Here is how you can achieve that.

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

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

Steps 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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