Quinoa Salat mit Zitronen-Chili Garnelen & Kirchererbsen

Quinoa Salad with Lemon Chili Shrimp & Chickpeas

This quick and easy lemon-chili shrimp chickpea quinoa shells dish, is great for lunch or dinner or just a great snack in between! 👌🏻

Ingredients

For the quinoa

1 cup uncooked Quinoa, tricolor or red

1 1/2 Cups low-sodium vegetable or chicken broth

Shrimp

24 jumbo prawns, peeled and cooked

2 Tablespoons Ölich olive oil, divided

Juice and zest of 1 lemon, divided

1 Tablespoon fresh oregano

1 Tablespoon chopped fresh parsley

2 Cloves of garlic, chopped

1/4 Teaspoon crushed red chili flakes or more to taste

1/8 Teaspoon Ölich Aegean sea salt

black pepper, to taste

In the bowl

1/2 Cup cooked chickpeas

4 Cups chopped Romaine lettuce or one of your favorite greens

1 Cup diced tomato

1/2 Cup cooked corn

Instructions

  • 1
    Cook quinoa: Bring broth to a boil in a medium heavy pot. Rinse quinoa under cold water and drain well. Cook over low heat, covered, for 25 minutes. Turn off heat and let rest, covered, for 5 minutes. Use a fork to note any fluff.
  • 2
    For the shrimp: While the quinoa is cooking, combine 2 teaspoons olive oil, half the lemon juice, half the lemon zest, oregano, parsley, garlic, chile, salt, and pepper in a small bowl and mix well. Add the shrimp.
  • 3
    Heat in a grill or heavy skillet over high heat. When's gets very hot, with more oil over and the pour on shrimp. Cook 2 to 3 minutes on each side.
  • 4
    Divide the vegetables into 4 large serving bowls on one half of the bowl.
  • 5
    Place half of the quinoa in 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 sprinkle with the remaining lemon juice.

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