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Quinotto with shrimp, spinach and celeriac
 
 
4 ServingsPTM25 min

Quinotto with shrimp, spinach and celeriac


Risotto with quinoa instead of rice, that is: quinotto. With celeriac, shrimp, spinach, sage and cottage cheese.

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Directions

  1. Cook the quinoa in the fish stock for 8 minutes until done. Leave for 5 minutes with the lid on the pan.
  2. Meanwhile, peel the celeriac and cut into equal pieces. Boil the celeriac for 8 minutes in the milk.
  3. Heat the oil in a frying pan. Fry the shrimps for 3 min. Scoop regularly. Remove from the pan and keep warm under a plate.
  4. Heat the oil in the pan. Add the spinach in parts and allow to shrink. Drain in a colander.
  5. Remove the pan with celeriac from the heat and mash the celeriac and milk with a hand blender until smooth. Season with salt and pepper.
  6. Mix the sage through the cottage cheese. Stir the celeriac puree, spinach and shrimp through the quinoa and spread the cottage cheese over it.

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Nutrition

500Calories
Sodium0% DV1.295mg
Fat25% DV16g
Protein70% DV35g
Carbs16% DV49g
Fiber44% DV11g

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