Garlic and hot pepper grilled shrimps, fresh herbs quinoa salad, roasted cherry tomatoes
Mains, Fish, Seafood & Shellfish
Quinoa salad with herbs garnished with oven-roasted tomatoes and spicy shrimp with garlic and chilli bird.
IngredientsRecipe for 4 persons
For the quinoa salad
For the roast cherry tomatoes
For the shrimps
For the mix green
- Olive oil
- Vegetable oil
- Salt and pepper
Preparation time: 30.00 min
- General preparation
Cut the cherry tomatoes in half. Zest and squeeze the lemon juice. Chop the garlic and the thyme. Chop the basil, the parsley and the chive in big pieces.
- Preparation of the roast cherry tomatoes
Place tomatoes on a baking sheet. Drizzle with olive oil, and season with chopped thyme, salt and pepper. Roast in oven for about 10 minutes.
- Preparation of the quinoa salad
Rinse the quinoa in cold water. In a saucepan, place the quinoa and water. Bring to a boil and cook 12 to 15 minutes, covered, until water is completely absorbed. Let stand covered. Then add a little olive oil, zest and lemon juice and the herbs. Season with salt and pepper and set aside.
- Preparation of shrimp
In a separate bowl, combine shrimp, minced garlic, chili from Espelette, a drizzle of olive oil and a pinch of salt and pepper. Mix and marinate a few minutes. In a hot pan, sear the shrimp a few minutes until they are all pink.
- To serve
In each plate, make a portion of quinoa salad with a cookie cutter. Place 3 shrimp on quinoa and arrange the roasted tomatoes around. Finish with the mix green on the side and top it with the mix of olive oil and balsamic vinegar.
Quinoa is a preferable food in your everyday diet. It is gluten free, low in lipid, iron-rich food, protein and omega-3. Its neutral taste allows great versatility in sweet and savory dishes.