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.
IngredientsRecipe for 4
- Salt and pepper
Preparation time: 30 min
Preheat your Oven at 400 °F
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
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.
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.
Mix all the ingredients of the quinoa salad and put aside in the fridge.
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.