Contorni, Insalate e Verdure/Sides, Salads & Vegetables, Pesce/Seafood-Fish, Secondi: Carne e Pesce, Vegetariano/Vegetarian
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Quinoa agrodolce con spiedini di gamberi

The small, round seeds of quinoa are full of nutritional properties, making a healthy, complete and balanced food, suitable as well for people with Celiac diseases, as gluten free. Quinoa can be simply eaten either dressed with olive oil , or a good choice for salads, sides or main courses. We decided, considering its versatility, to prepare a bittersweet recipe, wishing you like.

Bittersweet quinoa with tails prawns kebabs
(serves 4)

 

¾ cup (120 gr.) quinoa
12 tails prawns (tail shells left on)
4 sweet small green peppers
4 tomatoes Pizzutello, (Sicily tomatoes) or 5.3 ounces cherry tomatoes
2 gold kiwi
olive oil
3 drops tabasco pepper sauce
5 drops Worcestershire sauce
salt
coarse salt

Rinse quinoa and place it in a pot with cold water. Bring to boil, add coarse salt, reduce heat and let simmer about 15 minutes. Drain quinoa and set aside to cool. Wash and simmer tomatoes in salted (coarse salt) boiling water about 30 seconds, peel them, remove seeds and cut in small pieces. Wash and trim green peppers, slicing them, very finely. Peel kiwi and dice into small nail size pieces. Add the ingredients to quinoa, season with 2 tablespoons of oil and salt and and blend gently. Heat oven to 320°F (160°). Wash the tails prawns, deep in salted boiling water about 3 minutes. Drain well, let cool a little and peel them, keeping tail shells left on. Prepare the vinaigrette whisking together 1 tablespoon of oil, tabasco pepper sauce and Worcestershire sauce. On 4 wooden skewers, arrange the prawns, brush them with vinaigrette and bake about 10 minutes. Transfer quinoa and prawns kebabs to serving plates and taste immediately.




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