Moroccan Spiced Sprouted Grain & Prawn Salad
 
Prep time
Total time
 
Serves: 2
Ingredients
  • 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!
Instructions
  1. 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.
  2. In a small bowl whisk together the lemon juice and olive oil, and stir in the the cumin, ginger, cardamom and cinnamon.
  3. Steam the shrimp until fully cooked, set aside to cool. Once cooled dice the shrimp.
  4. Place the cooked quinoa rice blend in a bowl, add the chopped vegetables and cilantro, and the chopped shrimp.
  5. Pour the dressing into the bowl and mix to combine all the ingredients well.
  6. Serve heated or cold, it's up to you!
  7. Enjoy!
Nutritional Information
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/