Quinoa Bowl with Shrimp and Spring Herbs

Ingredients

Quinoabowl

• 200 g of quinoa
• 500 g of green asparagus
• 1 avocado
• 1 bundle of radishes
• 100 g baby spinach
• 1 cucumber
• 200 g of cherry tomatoes
• 200 g of shrimp

herb creme

• 1 handful of herbs
• 1 dl yoghurt 1½% fat
• ½ tsp. salt
• pepper

Cooking

Quinoabowl
Boil the quinoa as indicated on the packaging and drain. Crack the bottom wooden end of the asparagus and steam for a minute. Cut asparagus into chunks. Cut avocado into slats and radishes into slices. Rinse and toss spinach dry, cut cucumber in diced and tomatoes in boats.

Herbal Cream
Rinse herbs and drain. Blend herbs with yogurt and season with salt and pepper.

Divide quinoa, vegetables and shrimp into four bowls. Serve herb cream to drizzle over.

Energy distribution per person

Energy: 1400 kJ (350 kcal).

Carbohydrate: 38 g.

Fat: 9 g, including 1 g saturated fat.