Recipe: Colorful quinoa carrot salad with shrimp, sprouts, red cabbage and yogurt dressing
1 portion contains approximately: 382 kcal - 33 g protein - 13 g fat - 29 g carbohydrates
Ingredients (for 4 people)
- 120 g Quinoa, Mixed
- 400 g Prawns, Frozen (peeled)
- 250 g Carrots
- 60 g Alfalfa Sprouts
- 250 g Red Cabbage
- 200 g Yogurt, 1.5%
- 2 tsp Linseed Oil
- 3 tbsp Lemon Juice
- 1 tbsp Freshly Chopped Parsley
- 1 tbsp Chive Rolls
- Salt
- Pepper
- 60 g Cashews
Preparation (25 minutes)
- Rinse the quinoa in a sieve and cook in salted water for about 15 minutes until done.
- Then drain well and let cool.
- In between, cook the shrimp briefly in salted water, rinse and drain.
- Peel and grate the carrots.
- Rinse the red cabbage, clean it and grate it as well.
- For the dressing, mix the yogurt with the oil, lemon juice, 3-4 tablespoons of cold water, herbs, salt and pepper and season to taste.
- Pour all prepared ingredients into jars, sprinkle with chopped cashews and place in the refrigerator tightly closed until ready to use.
- Chill the dressing separately and pour over the salad just before serving.
