Gluten free
Dairy free
Pescatarian
Quinoa tabouli with grilled shrimp
A refreshing Quinoa Tabouli side dish paired with zesty Lemon Garlic Grilled Shrimp. This dish covers 28% of your daily vitamin and mineral requirements and is suitable for a gluten-free, dairy-free, and pescatarian diet. Best enjoyed any time, with a special mention for The Fourth of July. Preparation to plate takes about 45 minutes.
Ingredients
quinoa
170 g
water
473.18 ml
sea salt
2 tsps
celery ribs
2
orange bell pepper
4 servings
green onions
2
dried tomatoes
12
vine-ripened tomatoes
1
frozen corn
41.25 g
fresh parsley
30 g
fresh mint
6
garlic
6 cloves
lemon juice
122 ml
prawn
10
Method
- Add salt to water and boil.
- Toast Quinoa for a couple of minutes in a dry pan moving around so it doesnt burn (when you hear it pop, count to 5 and remove immediately)
- Add Quinoa and cook for 12 minutes on a soft boil, or until all the water is soaked into the Quinoa.
- While cooking the Quinoa, add minced garlic to lemon juice, allow to sit.
- Remove Quinoa from heat and add lemon juice and garlic mixture, mix well. Allow to absorb and cool.
- Chop all veg into similar sized pieces (I like about 1/4 dice).
- Chop parsley and mint finely.
- When Quinoa has cooled, mix everything together.
- Serve with grilled shrimp!
Nutrition:
247 kcal
Carbs
43 g
Fat
3 g
Protein
14 g
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