Here is an idea for an amazing and nutritious lunch, rich in aromas and colours, the quinoa, shrimp and avocado salad, enriched with cherry tomatoes, fennel and mint! The recipe is simply delicious and takes its inspiration from a dish we enjoyed on the terrace of a small restaurant overlooking the sea, while the colors of the sunset faded, giving way to the moon, the stars and the lapping of the waves against the rocks below us. Something too magical and tasty not to share. Thus was born the salad we are talking about today, rich in vitamins, minerals, antioxidants and proteins. In fact, quinoa, in its black version, contains protein, is rich in substances with an anti-free radical, anti-tumor and anti-aging action and provides calcium (Ong et al, Antioxidants, 2020). Avocado provides precious fatty acids for heart health, vitamins A, C, E and K and mineral salts such as potassium and magnesium, finally, prawns are a source of proteins and omega 3 fatty acids with an anti-inflammatory action (Dreher et al, Crit Rev Food Sci Nutr, 2013 - Mesa et al, Nutrients, 2021). What else to say… just enjoy your meal!
300 grams of black quinoa
400 grams of prawns, cleaned and shelled
200 grams of cherry tomatoes
4-5 cm of ginger root
Extra virgin olive oil
Pour plenty of extra virgin olive oil, lime juice and sliced ginger into a saucepan. Lay the prawns and leave to marinate. Rinse the quinoa, then cook it according to package instructions. Finally, pass the quinoa under cold water to stop the cooking and keep aside. Then, slice the fennel and cut the cherry tomatoes in half. Cook the prawns on a pan, taking care to brown them on both sides. Cut the avocado into slices. In a large dish, pour the quinoa, the avocado, the cherry tomatoes, the fennel and finally the prawns. Complete with a drizzle of extra virgin olive oil, a few drops of tamari sauce and fresh mint, mix and serve.