Simple Way to Make Ultimate Vickys Clementine Cous Cous Salad, GF DF EF SF NF

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Before you jump to Vickys Clementine Cous Cous Salad, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Save Money In The Kitchen.

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You may prefer preparing food with your oven, but using a microwave instead will cost you a lot less money. The energy used by cooking in an oven is greater by 75%, and perhaps this small amount of knowledge will spur you on to use the microwave more frequently. Countertop appliances will boil water or even steam vegetables more rapidly than your stove, and use a lot less electricity. You might reckon that you save energy by washing your dishes by hand, but that is definitely not true. A dishwasher is particularly economical when it's full before a cycle is commenced. Don't dry the dishes with heat, use the cool dry or air dry functions to increase the money you save.

As you can see, there are lots of little things that you can do to save energy, and save money, in the kitchen alone. It is reasonably easy to live green, of course. A lot of it is basically utilizing common sense.

We hope you got insight from reading it, now let's go back to vickys clementine cous cous salad, gf df ef sf nf recipe. To make vickys clementine cous cous salad, gf df ef sf nf you only need 11 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Vickys Clementine Cous Cous Salad, GF DF EF SF NF:

1. Use 175 g of dried corn cous cous or quinoa.
2. You need of water / vegetable stock to cook the grains, see pack instruction.
3. You need 2 tbsp of apple cider vinegar.
4. Take 2 tbsp of wholegrain mustard.
5. Take 1 tbsp of runny honey or agave nectar.
6. Provide 3 of carrots, grated.
7. You need 3 of clementines in segments.
8. Get 1 of red onion, diced.
9. Prepare 2 tsp of freshly grated ginger.
10. You need 1 handful of fresh mint, chopped.
11. Provide 1 of cooked beetroot, grated.

Instructions 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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