Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free.

You can cook Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free

1. Prepare 75 g of dry quinoa.
2. Prepare 2 tbsp of olive oil.
3. It's 1 tbsp of cider vinegar.
4. It's to taste of salt & pepper.
5. Prepare 1 of courgette.
6. Prepare 4 of spring onions / scallions, finely sliced.
7. Prepare 100 g of baby plum tomatoes, halved.
8. Prepare 100 g of pomegranate seeds.
9. It's 100 g of sweetcorn.
10. It's 1 of red chilli, deseeded & finely chopped.

Vickys Quinoa, Courgette & Pomegranate Salad, Gluten, Dairy, Egg, Soy & Nut-Free step by step

1. 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.
2. Whisk the oil and vinegar together and season with some salt & pepper.
3. Use a potato peeler or spiralizer to cut the courgette into ribbons.
4. Put the quinoa, courgette and the rest of the ingredients in a large bowl and toss the dressing gently in.
5. Serve immediately.