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Quinoa salad with mango, avocado and shrimp

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Ingredients for 2 servings:

  • 160 g quinoa
  • 1 mango(s)
  • 1 avocado(s)
  • 1 pack of shrimp(s)
  • 2 chili peppers
  • 1 lemon(s)
  • 2 tbsp olive oil
  • 1 tsp honey
  • ½ bunch mint
  • Salt
  • pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 23 minutes

Paleo, gluten-free, lactose-free, natural foods

Make a vinaigrette with the juice of one lemon, 2 tablespoons of olive oil, chopped chilies, 1 teaspoon of honey, salt, and pepper. Chop the lemon zest. Marinate the shrimp in ⅓ of the vinaigrette. Prepare the quinoa and lemon zest according to the package instructions. Meanwhile, peel and dice or slice the mango and avocado. Sear the shrimp. Serve everything together and garnish with mint.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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