Summary

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

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Instructions

1. 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.
2. Heat the olive oil in a pan and cook the seafood in it. Put these aside and let them cool down.
3. 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.
4. Put all the ingredients together in the salad bowl, stir thoroughly and let steep for about half an hour.