Vickys Quinoa with Carrot, Hazelnut & Pomegranate, Gluten, Dairy, Egg & Soy-Free
Quinoa is actually a seed, not a grain, making it a great gluten-free alternative for those with celiac disease or gluten sensitivity.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 1 cup Quinoa
- 2 medium Carrot
- 2 ounce Hazelnut
- 0.5 cup Pomegranate seeds
- 2 tablespoon Olive oil
- 2 tablespoon Lemon juice
- 2 tablespoon Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
- Rinse the quinoa under cold water.
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water and bring to a boil.
- Reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is tender and the water is absorbed.
- Meanwhile, peel and grate the carrots.
- In a large mixing bowl, combine the cooked quinoa, grated carrots, hazelnuts, pomegranate seeds, olive oil, lemon juice, fresh parsley, salt, and black pepper.
- Toss everything together until well combined.
- Let the dish rest for 5 minutes to allow the flavors to meld together.
- Serve warm and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 45g15%
- Sugars 8g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.