Quinoa Salad with Lemon Chili Shrimp & Chickpeas

Anleitung

1
Cooking quinoa: Bring broth to a boil in a medium saucepan. Rinse quinoa under cold water and drain well. Cook on lower heat, covered, for 25 minutes. Turn off heat and leave covered for 5 minutes. Listen to fluff with a fork.
2
For the shrimp: While the quinoa is cooking, put 2 teaspoons of olive oil, half of the lemon juice, half of the lemon zest, oregano, parsley, garlic, chili, salt and pepper in a small bowl and mix well. Add the shrimp.
3
Heat them in a grill or heavy pan over high heat. When it gets very hot, add more oil over and pour on shrimp. Cook them for 2 to 3 minutes on each side.
4
Divide the vegetables into 4 large serving bowls on one half of the bowl.
5
Add half the quinoa to the other half and top with shrimp, chickpeas, tomatoes and onions.
6
Drizzle each salad with 1 teaspoon of the remaining olive oil, salt, pepper, red chili flakes and drizzle with the remaining lemon juice.