Moroccan Spiced Sprouted Grain & Prawn Salad
- 12 tiger prawns, or shrimp of your choice
- ½ cup quinoa & rice blend (OR use just quinoa or just rice)
- 1 cup water (OR you can use chicken or vegetable broth)
- 1 teaspoon cumin
- ½ teaspoon ground ginger
- ½ teaspoon cardamom
- ¼ teaspoon cinnamon
- juice from ½ lemon, or more to taste
- 1 tablespoons extra virgin olive oil
- 1 large carrot, shredded
- 1 red bell pepper, chopped
- 1 green onion, thinly sliced
- 2 tbsp cilantro, chopped
- Optional: Add honey to the dressing to add a taste of sweetness, or add some dried cranberries, raisins, or dried currants to the mix!
- Cook the quinoa rice blend with the water or broth in your rice cooker, or on the stove top according to package directions. When finished, set aside.
- In a small bowl whisk together the lemon juice and olive oil, and stir in the the cumin, ginger, cardamom and cinnamon.
- Steam the shrimp until fully cooked, set aside to cool. Once cooled dice the shrimp.
- Place the cooked quinoa rice blend in a bowl, add the chopped vegetables and cilantro, and the chopped shrimp.
- Pour the dressing into the bowl and mix to combine all the ingredients well.
- Serve heated or cold, it's up to you!
- Enjoy!
Serving size: ½ of total recipe Calories: 318.7kcal Saturated fat: 1.1g Unsaturated fat: 5.7g Carbohydrates: 41.7g Sugar: 5.9g Fiber: 5.8g Protein: 17.2g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/moroccan-spiced-sprouted-grain-prawn-salad-and-challenge-update-1/
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