Shrimps with Quinoa Salad: A light and nutritious meal featuring sautéed shrimp, a vibrant quinoa salad with fresh vegetables, and protein-rich hard-boiled eggs.
2 Portions · 1,478 g
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2
Rinse 100g quinoa under cold water.
In a pot, bring 200 ml water to a boil.
Add the rinsed quinoa and a pinch of salt.
Reduce heat, cover, and simmer for about 15 min, or until the water is absorbed and the quinoa is tender.
Let the cooked quinoa cool.
The cooked quinoa
1 cucumber, diced
2 tomatoes, diced
1 avocado, diced
Fresh parsley, chopped
2 sprigs of fresh green onions, chopped
2 handfuls of arugula
Drizzle with 2 tablespoons olive oil and the juice of 1/2 lemon.
Season with salt and black pepper to taste.
In a pan, melt 1 tablespoon butter over medium heat.
Add 2 minced garlic cloves and cook for 1 min until fragrant.
Add 200g shrimps, peeled, and cook until pink and fully cooked (about 3–4 min).
Season with salt and black pepper.
Place 4 eggs in a pot of water and bring to a boil.
Once boiling, cook for 10 min for hard-boiled eggs.
Remove the eggs, peel them, and slice them.
Arrange the cooked shrimp, quinoa salad, and sliced boiled eggs on a plate.
Serve immediately and enjoy.
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