FRIJE

Name: Shrimp Quinoa Salad with Cumin Sauce
Prep time: 10 min
Cook time: 10 min
Yield: 2 servings
Ingredients: 60 g of quinoa; 300 g of cooked peeled shrimp; 0.25 white cabbage; 100 g of corn; 60 g of lamb's lettuce; 1 avocado; 1 lemon; 1 tablespoon of olive oil; 1 tablespoon of fresh coriander; 3 tablespoon of apple cider vinegar; 3 tablespoon of olive oil; 1 teaspoon of whole grain mustard; 1 teaspoon of ground cumin

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Shrimp Quinoa Salad with Cumin Sauce

Healthy Lawyer Shrimp Quinoa Public

Course: Main course

Preparation time: 10 minutes

Cooking time: 10 minutes

Rest time: 10 minutes

Energy: 859 kcal / serving

Nutritional score:

Instructions

1. Cut the shrimp into 2 or 3 pieces, depending on their size. Put them in a bowl with the juice of half a lemon, olive oil, and chopped cilantro. Let marinate for 10 minutes in the refrigerator.
2. Rinse the quinoa and cook it for 10 minutes in boiling water. Drain and rinse.
3. Remove the skin and pit of the avocado, cut it into pieces, and drizzle all the pieces with the juice of the other half of the lemon.
4. Trim the base of the lamb's lettuce leaves if they still have their roots. Rinse the leaves. Shred the white cabbage.
5. Divide the ingredients into 2 jars, in the following order: quinoa, white cabbage, corn, avocado, shrimp, lamb's lettuce. Close the jar and refrigerate for a maximum of 24 hours.
6. Prepare the sauce: in a bowl, mix the vinegar, mustard, and cumin. Whisk for 1 minute with a fork. Add the oil and whisk again. Transfer the sauce to a separate bowl and season just before serving.