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Quinoa tabbouleh, tomatoes, cucumber, lemongrass marinated shrimps, green onion, fresh coriander |

Vegetables and Fruits, Risotto, Pasta and Rice, Fish, Seafood & Shellfish

Very easy and fresh recipe. perfect for week ends afternoons on the terrasse.

Note

Don't over cook the shrimps.

Ingredients

Recipe for 4 servings

Quinoa

150 Ml

Quinoa

200 Gr

Tomato

125 Gr

Libanese cucumber

3 Tbsp

Olive oil

0.50 Unit(s)

Lemon

2 Sprig(s)

Mint

5 Sprig(s)

Fresh cilantro

Shrimps

8 Unit(s)

Peeled medium shrimps, tail-on

0.50 Stick(s)

Lemongrass

1 Unit(s)

Lime

5 Gr

Fresh ginger

1 Dash

Olive oil

1 Clove(s)

Chopped garlic

1 Tbsp

White wine

Garnish

1 Unit(s)

Green onion

Salt and pepper

Preparation time: 30 min

Preheat your Oven at 400 °F

Prep

Wash the lemon and lime, peel some zests and press the juice.

Wash the cucumbers and the tomatoes.

Rince and remove the mint and coriander leaves. Chop them.

Grate the ginger.

Peel and chop the garlic.

Cisel the green onions.
Quinoa and sides

Quinoa
In a pot, put the quinoa and twice its water volume. Bring to a boil, lower the heat and cook with a lid on at low heat for 10 to 15 minutes until the liquid is absorb. Remove from heat and let rise for another 10 minutes.

Sides
Slice the tomatoes in 4 pieces, remove the seeds. Cut the tomato petals in little cubes.
Remove the cucumbers ends and dice the cucumber in little cubes.

Finition
Mix all the ingredients of the quinoa salad and put aside in the fridge.
Shrimps

In a bowl, mix the shrimps with all the ingredients of the marinade and let aside in the fridge for 1 hour.

When ready to serve, cook for 2 minutes the shrimps in a skillet with a spoon of butter and flash for 2 minutes in the oven.
Dressing your plates

In a soup bowl, put the quinoa salad first and then the shrimps on top.

Garnish with the green onions.

Don't over cook the shrimps.

Cooking schedule

Class with similar recipe

Sunday, October 20th 11:00 to 14:00

Time Out Market

100 $ / pers.

AUTHENTICITY OF HOMEMADE

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More information

14 / 14

100 $ / pers.

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