Quinoa with Thai shrimps, coconut-curry dressing and edamame soy beans


Ingredients for 10 people

500g Ardo Quinoa
100g Ardo Edamame soy beans
150g Ardo Thai herb mix
500g black tiger shrimps
150g basic vinaigrette
75g coconut milk
Red curry paste
1 lime
Salt and pepper
Olive oil
Daikon cress


Soy, Milk, Egg, Mustard, Crustaceans, Fish


  1. Defrost the quinoa and the edamame soy beans.
  2. Mix the basic vinaigrette with the coconut milk and flavour with the curry paste and lime juice.
  3. Marinate the shrimps in the Thai herb mix and fry them briefly in some olive oil.
  4. Mix the shrimps and the edamame soy beans into the quinoa and season with salt and pepper.
  5. Serve with the coconut-curry dressing and garnish with a sprig of cress.
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