Prawns on a Bed of Quinoa Salad


Total time: 40m
Preparation Time: 40m

Servings
For 4 people


Nutritional Information

Contains 420 Kcal, 17g Protein, 39g Carbohydrates, 19g Fat


Ingredients

  • Salat
  • 200 g quinoa
  • 5 dl vegetable bouillon
  • 300 g cherry tomatoes on the vine, cut in half if necessary
  • 1 avocado in, Würfeli
  • 200 g blueberries
  • 2 tbsp. olive oil
  • 0.5 tsp. salt
  • 1 Organic lemon, a little grated zest and 1/2 tbsp of juice, use grated zest and juice
  • Crevetten
  • 8 organic peeled raw prawns
  • 1 red chilli pepper, insides removed, cut into rings
  • 1 tsp. salt
  • 1 tbsp. olive oil
  • 0.5 bunch flat-leaf parsley, coarsely chopped

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Instructions

  • Salat

    Bring the stock to the boil, add the quinoa, cover and simmer for approx. 25 mins. over a low heat. Stir in the avocado, tomatoes and blueberries. Add the oil and the lemon juice and zest, season, then set aside.
  • Crevetten

    Mix the prawns, peperoncino and oil, fry in a non-stick frying pan for approx. 2 mins. each side, season with salt. Garnish the salad with the parsley to serve.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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