Salad Tom Yum Festive

Directions

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

1 Step

5 Minutes Rinse and boil the quinoa (usually takes 15-20 minutes). 5 minutes before the end of cooking, stir in 1 tbsp tom yum paste and coconut milk. Let's try porridge. It must be very tasty already. Do not cook too dry, it is this porridge in the sauce that gives juiciness

single-recipe.page.Ingredients for this step

50 gr Quinoa
1 tbsp Pasta Tom Yum
30 ml Coconut milk

2 Step

5 Minutes We clean the shrimp, cut along the back, get rid of the intestines, sprinkle with spices (paprika, salt and dry garlic), season with olive oil and fry for 2-3 minutes on each side (just do not overdo it, the protein seizes very quickly)

single-recipe.page.Ingredients for this step

150 gr Frozen king prawns
0.5 tsp Spices (dry garlic)
0.5 tsp Spices (smoked paprika)
0.25 tsp Salt
1 tbsp Extra-virgin olive oil

3 Step

5 Minutes Season the arugula with olive oil, salt and lemon juice. Stir and arrange on a serving platter.

single-recipe.page.Ingredients for this step

100 gr Greens (arugula)
3 tbsp Extra-virgin olive oil
0.25 tsp Salt
1 tbsp Lemon juice

4 Step

5 Minutes Distribute quinoa in the center, then shrimp, then cherry tomatoes, avocado, powdered nuts and sesame

single-recipe.page.Ingredients for this step

50 gr Quinoa
150 gr Cherry tomatoes
0.5 pc Avocado
0.5 tsp Pine nuts
0.5 tsp Sesame