Quinoa Salad with Seafood and Lime-ginger Dressing
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g quinoa
- 300 ml water
- 300 g seafood, mixed
- 1 tablespoon olive oil
- 1 small iceberg lettuce
- 2 tomato (s)
- 1 small bell pepper (s), yellow
- Tbsp rapeseed oil
- 5 tablespoon lime juice
- 20 g iner, fresh
- 1 dash cream
- some dill, fresh
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Rinse the quinoa thoroughly, then add to a saucepan with the water. Bring to the boil and then swell for about 15 minutes and allow to cool.
- Heat the olive oil in a pan and cook the seafood in it. Put these aside and let them cool down.
- Chop the iceberg lettuce, tomatoes and peppers and place in a bowl. Cut the ginger as finely as possible. Make a hot dressing from rapeseed oil, lime juice, cream, pepper, salt and ginger.
- Put all the ingredients together in the salad bowl, stir thoroughly and let steep for about half an hour.
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