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

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

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

Allergens

Soy, Milk, Egg, Mustard, Crustaceans, Fish

Preparation

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

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

Ingredients for 10 people

Allergens

Preparation

Ardo products used in this recipe

Edamame soy beans (Mukimame)

Quinoa - precooked

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