Quinoa salad with avocado and shrimps

Name: quinoa salad with avocado and shrimps
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g black quinoa bag 400 g, Tastes, or ordinary quinoa; 1 vegetable stock; 300 ml tap water; 250 g frozen garden peas pack 450 g,; broken head of iceberg lettuce; 1 cucumber; 13 g fresh chives; 15 g fresh basil only the leaves; lemon; 4 anchovy fillets; 4 el Calvé light and creamy mayonnaise pot 225 ml; 2 ready to eat avocado; 150 g seabob shrimp

Quinoa salad with avocado, cucumber, anchovies, garden peas and shrimps.

Ingredients

Directions

Bring the quinoa to the boil with the bouillon tablet and the water. Turn the heat down and cook for 15 min. Put in a large bowl and let cool.
Cook the garden peas in water for 2 minutes, drain and rinse under cold running water.
Cut the iceberg lettuce into strips. Halve the cucumber in the length and cut into slices. Mix the lettuce, cucumber and garden peas through the quinoa.
Slice the chives. Cut the basil coarsely. Squeeze out the lemon.
Slice the anchovy fillets and mix with the lemon juice and the mayonnaise.
Add half of the chives and sliced basil to the anchovies and mix into a dressing. Season with pepper and salt.
Halve the avocados in the length and remove the kernel. Remove the flesh from the skin and cut into slices.
Divide the salad into 4 plates and divide the avocado, shrimp and dressing. Sprinkle with the rest of the chives and the basil leaves. Yummy! .