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

Vegetables and Fruits, Fish, Seafood & Shellfish

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

 

 

Ingredients

Recipe for 4

Quinoa

225 Ml
Quinoa
2 Unit(s)
Tomato
2 Unit(s)
Libanese cucumber
3 Tbsp
Olive oil
1 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

3 Unit(s)
Green onion
  • Salt and pepper
Quinoa tabbouleh, tomatoes, cucumber, lemongrass marinated shrimps, green onion, fresh coriander

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.

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