Vickys Quinoa with Carrot, Hazelnut & Pomegranate, Gluten, Dairy, Egg & Soy-Free

• 300 grams quinoa
• 2 carrots, peeled and grated
• 60 grams hazelnuts
• 10 dried apricots, finely chopped
• 1 seeds of 1 pomegranate
• 200 ml extra virgin olive oil
• 2 tbsp agave nectar
• 1 grated zest and juice of 1 lemon
• 1 salt & pepper to taste
• 1 some fresh, chopped parsley (garnish)

1. Toast the hazelnuts lightly in the oven at gas 4 / 180C / 350F 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.
3. Bring to the boil then turn heat to low and let cook for 12 minutes or so with the lid on
4. All the water should have been absorbed so turn off the heat and remove the lid to let any remaining water evaporate
5. Remove the quinoa to a wide plate or tray and let cool
6. Add the rest of the ingredients except the parsley and mix in.
7. Season to taste and garnish with the parsley

quinoa, carrots, hazelnuts, pomegranate, extra virgin olive oil, nectar, lemon, salt, some fresh

Taken from cookpad.com/us/recipes/334398-vickys-quinoa-with-carrot-hazelnut-pomegranate-gluten-dairy-egg-soy-free (may not work)