Quinoa salad with goat's cheese and prawns

Name: quinoa salad with goat's cheese and prawns
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 fennel bulb; 275 g 3 color quinoa; 2 red grapefruit; 1 el apple cider vinegar; 4 el traditional olive oil; 200 g fresh sugarsnaps; 75 g watercress; 225 g frozen cocktail shrimp thawed; 2 tl fennel seed; 100 g salad balls goat cheese natural

Salad of quinoa, fennel, grapefruit, sugarsnaps, watercress, shrimp, fennel seed and goat cheese.

Ingredients

Directions

Prepare the quinoa according to the instructions on the packaging. Meanwhile cut the stems and a piece of the bottom of the fennel.
Halve, remove the hard core and cut into thin sections.
Peel the orange and white skin of the grapefruit with a sharp knife.
Cut out the segments between the membranes. Collect 0.5 t of juice per person and beat with the vinegar and oil to a dressing.
Season with pepper and salt. Cook the sugar snaps 3 min. Drain and rinse under cold running water. Cut the watercress coarsely.
Heat the rest of the oil in a frying pan and fry the shrimp and the fennel seed for 4 min.
Mix the quinoa, fennel and sugarsnaps with the dressing and spread over a large flat dish.
Carefully sprinkle the watercress and spread the grapefruit, goat's cheese and shrimps over it.