Puffed quinoa salad with red cabbage, avocado and crayfish

Name: puffed quinoa salad with red cabbage, avocado and crayfish
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 lime cleaned up; 1,5 el ginger syrup; 1 el sesame oil; 1 el sunflower oil; 300 g organic cut red cabbage; 50 g puffed quinoa; 2 ready to eat avocado; 175 g chilled edamame soybeans; 200 g fresh crayfish

Salad of lime, red cabbage, quinoa, avocado, soybeans and crayfish.

Ingredients

Directions

Grate the green skin of half of the lime and squeeze out the fruit. Mix the lime juice and the rack with the ginger syrup, sesame oil and sunflower oil.
Stir through the red cabbage. Roast the quinoa for 2-3 minutes in a large frying pan over a high heat.
Cut the avocado half in half. Remove the kernel, cut the flesh into the peel with a knife into slices and scoop it out of the peel with a spoon.
Divide the red cabbage, quinoa, avocado and soya beans into separate slices over the wide bowls. Place the crayfish in the middle.
Sprinkle with freshly ground pepper. Cut the rest of the lime into 2 parts per person and divide them over the bowls.