Quinoa tabbouleh, tomatoes, cucumber, lemongrass marinated shrimps, green onion, fresh coriander |

Preparation time: 30 min

Preheat your Oven at 400 °F

• Prep

  Wash the lemon and lime, peel some zests and press the juice.

  Wash the cucumbers and the tomatoes.

  Rince and remove the mint and coriander leaves. Chop them.

  Grate the ginger.

  Peel and chop the garlic.

  Cisel the green onions.

• Quinoa and sides

  Quinoa
  In a pot, put the quinoa and twice its water volume. Bring to a boil, lower the heat and cook with a lid on at low heat  for 10 to 15 minutes until the liquid is absorb. Remove from heat and let rise for another 10 minutes.

  Sides
  Slice the tomatoes in 4 pieces, remove the seeds. Cut the tomato petals in little cubes.
  Remove the cucumbers ends and dice the cucumber in little cubes.

  Finition
  Mix all the ingredients of the quinoa salad and put aside in the fridge.

• Shrimps

  In a bowl, mix the shrimps with all the ingredients of the marinade and let aside in the fridge for 1 hour.

  When ready to serve, cook for 2 minutes the shrimps in a skillet with a spoon of butter and flash for 2 minutes in the oven.

• Dressing your plates

  In a soup bowl, put the quinoa salad first and then the shrimps on top.

  Garnish with the green onions.