A delicious appetizer recipe that certainly doesn't look out of place at a dinner with friends! But also top as a lunch dish. Healthy & Tasty!
Description
healthy
Servings
2
Preparation time
15 Minutes
Preparation time
10 Minutes
It looks nice, tastes delicious and is ready in no time. My ideal kind of recipe! It's handy if you have a cooking ring for this with a press. Then you can create a nice little tower. Something like this.
1 avocado
juice of quarter lime
pepper and salt to taste
1 tomato
chili pepper as desired
juice of quarter lime
cooked quinoa about 250 grams
Fresh basil, chives, flat parsley and dill
salt and pepper
1 grilled bell bell pepper from jar
olive oil extra virgin 1 teaspoon
salt and pepper
juice of quarter lime
fresh basil finely chopped
garlic powder 1 teaspoon
6 prawns
black sesame seeds for decoration
Finely mash the avocado with all the ingredients and stir in the diced tomato last.
Cook quinoa according to package directions (always make more for a salad the next day)
Let cool completely and add all ingredients chopping the herbs finely first
Add salt and pepper to taste
Drain the bell bell pepper very well
Cut the bell bell pepper into small cubes and add all ingredients
Put the prawns in a bowl and drizzle some olive oil over them with the garlic powder. Leave to marinate briefly. Now you can fry them in a pan until cooked.
Add a scoop of the quinoa to the avocado, which will ensure that the turret stays firmly in place
Put half of the avocado mixture on a plate with a round cutter.
Then with a spoon put half of the quinoa in the cuttings and on top again the peppers
Now very carefully, with light pressure, push the press into the plug and remove the mold from the turret. Carefully place 3 prawns on top. Top with some chopped herbs, pepper and black sesame seeds and you're done!
Leave a comment