Prawns on a bed of quinoa salad

Prawns on a bed of quinoa salad

Total: 40 min. | Active: 40 min.
Nutritional value / person: 420 kcal
, Fat: 19 g
, Carbohydrate: 39 g
, Protein: 17 g

Ingredients

4 person

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Salad

5 dl vegetable bouillon
200 g quinoa
1 avocado diced
300 g vine-ripened cherry tomatoes, halved if necessary
200 g blueberries
2 tbsp olive oil
1 organic lemon, used grated zest and juice
½ tsp salt

Prawns

8 peeled raw prawn tails (organic)
1 red chilli pepper, deseeded, cut into rings
1 tbsp olive oil
1 tsp salt
½ bunch flat-leaf parsley, roughly chopped
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How it's done

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Salad

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

Prawns

Mix the prawns, chilli pepper and oil and fry in a non-stick frying pan for approx. 2 mins. on each side, season with salt. Add the parsley and serve on top of the salad.

How-tos

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