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.
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: 1400 kJ (350 kcal).
Carbohydrate: 38 g.
Fat: 9 g, including 1 g saturated fat.
This post was published on March 30, 2020 5:09 pm