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