Vickys Clementine Cous Cous Salad, GF DF EF SF NF
Vickys Clementine Cous Cous Salad, GF DF EF SF NF

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, vickys clementine cous cous salad, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Clementine Cous Cous Salad, GF DF EF SF NF is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Vickys Clementine Cous Cous Salad, GF DF EF SF NF is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have vickys clementine cous cous salad, gf df ef sf nf using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Clementine Cous Cous Salad, GF DF EF SF NF:
  1. Prepare dried corn cous cous or quinoa
  2. Make ready water / vegetable stock to cook the grains, see pack instruction
  3. Make ready apple cider vinegar
  4. Make ready wholegrain mustard
  5. Take runny honey or agave nectar
  6. Get carrots, grated
  7. Get clementines in segments
  8. Prepare red onion, diced
  9. Take freshly grated ginger
  10. Make ready fresh mint, chopped
  11. Make ready cooked beetroot, grated
Steps to make Vickys Clementine Cous Cous Salad, GF DF EF SF NF:
  1. If using cous cous, simply add hot water or vegetable stock as indicated on the packet instructions to cook. It'll be ready in 10 minutes, much quicker than quinoa which needs to simmer
  2. For the quinoa, rinse well to get rid of the bitterness, then add to a pan with 525ml (2 & 1/4 cups) hot water or vegetable stock, bring to the boil then cover and turn down to simmer for 20 minutes or until the liquid has been absorbed
  3. Let stand for 10 minutes then fluff the grains up with a fork. Let cool
  4. Mix the vinegar, mustard and honey together and set aside
  5. Put the cous cous / quinoa, carrots, clementines, onion, ginger and mint in a large bowl and toss together gently
  6. Pour the honey mustard dressing over, add the beetroot and toss gently again
  7. Serve with chicken, pork or fish or enjoy on it's own

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