Kinoa Salad

Kinoa Salad




20 min


20 min


1 person


20 minutes


20 minutes


  • 50 grams carrots / zucchini / broccoli
  • 40 grams of shrimp
  • 50 gram white kinoa
  • 5 grams of basil
  • 1 cl. extra virgin olive oil
  • 2 grams salt
  • 1/2 pieces of avocado
  • 10 gram parsley
  • 45 grams of greens blend
  • 22 grams baby turp
  • 40 grams of orange

    Fresh spice sauce:

  • 2 grams of fresh mint
  • 2 grams of dill
  • 5 gram parsley
  • 2 grams of basil
  • 1 gram rosemary
  • 1 gram fresh thyme
  • 1 gram fresh coriander
  • 0.5 gram salt
  • 25 ml. extra virgin olive oil
  • 1 gram of walnut
  • 2 grams of lemon juice
  • 0.5 grams of black pepper

Key point

Standing in plenty of cold water before boiling the kinoa helps the bitter taste in the shell part go away and boil it in a shorter time. Mix the cakes with the salad in a separate bowl. Serve the salad with the lemon and leave it waiting.

How is it prepared?

  1. For fresh seasoning sauce; mix all the ingredients in the small container with the finely chopped greens. Slice it out after you remove its orange membranes.

  2. Taste the blend of garden greens with orange fresh spice sauce.

  3. Bake marinated shrimps with extra virgin olive oil and spices.

  4. Boil white quinoa (using 1.5 parts of water).

  5. Boil carrots, zucchini and broccoli shortly in boiling water. Slice the avocado, large enough to match the vegetables.

  6. Take the tall greens tasting the sauce. Sprinkle boiled warm kinoa seeds on it.

  7. Add shrimp, vegetables and avocado slices cooked in this dish and share them with your loved ones without waiting after being decorated with mini red radish.


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