Shrimps with Quinoa Salad

Instructions

1. Cook the Quinoa:

   • Rinse 100g quinoa under cold water.

   • In a pot, bring 200 ml water to a boil.

   • Add the rinsed quinoa and a pinch of salt.

   • Reduce heat, cover, and simmer for about 15 min, or until the water is absorbed and the quinoa is tender.

   • Let the cooked quinoa cool.

2. Prepare the Salad:

   • In a large bowl, combine:

     • The cooked quinoa

     • 1 cucumber, diced

     • 2 tomatoes, diced

     • 1 avocado, diced

     • Fresh parsley, chopped

     • 2 sprigs of fresh green onions, chopped

     • 2 handfuls of arugula

   • Drizzle with 2 tablespoons olive oil and the juice of 1/2 lemon.

   • Season with salt and black pepper to taste.

3. Cook the Shrimps:

   • In a pan, melt 1 tablespoon butter over medium heat.

   • Add 2 minced garlic cloves and cook for 1 min until fragrant.

   • Add 200g shrimps, peeled, and cook until pink and fully cooked (about 3–4 min).

   • Season with salt and black pepper.

4. Boil the Eggs:

   • Place 4 eggs in a pot of water and bring to a boil.

   • Once boiling, cook for 10 min for hard-boiled eggs.

   • Remove the eggs, peel them, and slice them.

5. Serve:

   • Arrange the cooked shrimp, quinoa salad, and sliced boiled eggs on a plate.

   • Serve immediately and enjoy.