Easiest Way to Make Favorite Vickys Toasted Quinoa Pilaf, Gluten, Dairy, Egg & Soy-Free

Vickys Toasted Quinoa Pilaf, Gluten, Dairy, Egg & Soy-Free.

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, vickys toasted quinoa pilaf, gluten, dairy, egg & soy-free. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vickys Toasted Quinoa Pilaf, Gluten, Dairy, Egg & Soy-Free is one of the most well liked of recent trending foods on earth. It's enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Vickys Toasted Quinoa Pilaf, Gluten, Dairy, Egg & Soy-Free is something which I've loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have vickys toasted quinoa pilaf, gluten, dairy, egg & soy-free using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Toasted Quinoa Pilaf, Gluten, Dairy, Egg & Soy-Free:

1. {Make ready 1 tbsp of heaped, sunflower spread / butter.
2. {Prepare 1 small of onion, finely chopped.
3. {Take 4 clove of garlic, finely chopped.
4. {Take 175 grams of dry quinoa, rinsed.
5. {Prepare 450 ml of hot vegetable stock.
6. {Get 1 small of handful flat-leaf parsley, finely chopped.
7. {Take 1/2 tsp of thyme leaves.
8. {Take 1 of black pepper to taste.
9. {Get 1 of squeeze of lemon juice.

Instructions to make Vickys Toasted Quinoa Pilaf, Gluten, Dairy, Egg & Soy-Free:

1. Melt the spread in a saucepan and gently fry the onion, garlic and quinoa until lightly browned, around 5 minutes.
2. Add the stock and bring to the boil. Cover and let simmer for 15 minutes or until the quinoa has absorbed all of the stock.
3. Toss through the chopped parsley and thyme.
4. Season to taste with pepper and serve with a squeeze of lemon juice or a lemon wedge.
5. Goes great with chicken, fish or a simple salad with crusty bread.

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