I have to admit, I was not a huge fan of quinoa….
It was my Belgian friend, Annelies, when she stayed on board, who made me try it.
We created this recipe together. Afterwards we went paddle boarding with a fantastic energy boost
It was a great healthy and delicious summer lunch!
QUINOA WITH TIGER PRAWNS AND SHALLOT DRESSING
What do you need?
• 250 gram organic quinoa
• 4-6 cooked tiger prawns
• 1 small cucumber
• 10 cherry tomatoes
• 2 small carrots
• 1 tbsp. capers
• 2 tbsp. sultanas
• 1 apple
• Juice of 1 lemon
• a few basil leafs for decoration
For the vinaigrette:
• 5 tbsp. extra virgin olive oil
• 3 tbsp. cider vinegar
• 1 tbsp. teriyaki sauce
• a pinch of pepper
• a pinch of salt
• 1 shallot
Cook the quinoa following the instructions on the package.
Once cooked, take out of the pot and spread out on a plate to cool.
Chill in the freezer 5 minutes.
Chop the tomatoes small.
Peel the cucumber and dice in 1 cm cubes.
Peel and grate the carrots.
Wash the apple and grate.
Juice the lemon.
Take a big bowl and combine all the above (except for the quinoa and lemon juice). Add the capers and sultanas. Toss.
Place in the fridge to cool.
Make the vinaigrette.
Finely chop the shallots.
Combine the shallots, olive oil, vinegar, teriyaki, pepper and salt in a jar and give it a good shake.
Put on the side.
Take the vegetables and quinoa out of the fridge and freezer. Combine.
Taste. Add pepper, salt and lemon juice to taste. Toss. Repeat if necessary.
Take an oval or rectangular plate.
Spoon the quinoa-vegetable blend on it.
Place the prawns on top.
Decorate with basil leafs.
Serve with the vinaigrette on the side.
© Magali Schockaert and Gourmetonboard.com, 2015. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and Gourmetonboard.com with appropriate and specific direction to the original content.