EASY
20 MINS
21 MINS
6 SERVINGS
INGREDIENTS
• 300 g peeled shrimp (defrosted)
• 300 g quinoa
• 700 g water
• 2 dashes olive oil
• Juice of ½ lemon
• Salt to taste
• Pepper to taste
• 250 g cherry tomatoes
• Chopped mint to taste
Mango vinaigrette:
• 1 ripe mango
• 75 g olive oil
• 20 g red wine vinegar
• Salt to taste
• Pepper to taste
DIRECTIONS
Preparation:
- Put the defrosted shrimp on the steamer tray, season with salt and set aside.
- Place the quinoa in the bowl and cover with the water, season with salt and add a dash of olive oil. Fit the steamer tray over the bowl and set 20 minutes on Steam Function
- Drain the quinoa transfer it to a salad bowl. Keep the shrimp in a separate dish to cool.
- Once cool, drizzle the quinoa with some olive oil and lemon juice, season with salt and pepper and add the shrimp, the halved cherry tomatoes and chopped mint. Mix all the ingredients together well
- Prepare the mango vinaigrette: peel the mango and remove the stone. Cut it into large pieces. Place it in the bowl with the olive oil, vinegar, salt and pepper to taste and set 1 minute at a speed of 7.
- Serve the salad along with the vinaigrette.
Note: Did you know… Quinoa is one of the few plant foods that contains all the essential amino acids and is a complete source of protein. It is rich in vitamins, minerals, calcium, iron, fibre and fatty acids (omega 3 and 6) and, as it contains no gluten, is also suitable for coeliacs.
Tip: Mango vinaigrette brings out the flavour of salads and gives a gourmet touch to fish and seafood.