Quinoa salad with seafood and lime-ginger dressing

Ingredients for 1 servings:

• 150g quinoa
• 300 ml water
• 300 g mixed seafood
• 1 tbsp olive oil
• 1 small iceberg lettuce
• 2 tomatoes
• 1 small bell pepper(s), yellow
• tbsp rapeseed oil
• 5 tbsp lime juice
• 20 g fresh ginger
• 1 dashes cream
• some dill, fresh
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

a slightly different side dish to grilled fish

Rinse the quinoa thoroughly, then add it to a pot with the water. Bring to a boil, then swell for about 15 minutes and let it cool. Heat the olive oil in a pan and cook the seafood. Set these aside and let it cool. Chop the iceberg lettuce, tomatoes, and bell peppers and place them in a bowl. Chop the ginger as finely as possible. Make a spicy dressing with the rapeseed oil, lime juice, cream, pepper, salt, and ginger. Combine all ingredients in a salad bowl, stir thoroughly, and let it sit for about half an hour.