Salad with quinoa and shrimp

1. Boil the quinoa.

First rinse the cereal with water several times until the water becomes clear. Next, pour 1/3 of olive oil into a saucepan with a thick bottom and heat it over medium heat. Pour quinoa into a saucepan and warm up the cereal for a couple of minutes, stirring it constantly. Then pour the broth (vegetable or meat) into the pan. If there is no broth, then you can just pour in pure salted water. Bring the contents of the pan to a boil. Turn down the heat and cook the quinoa under the lid until tender for about 15 minutes or until all the water is gone. After the cereal is ready, remove the pan from the heat and leave the porridge to languish under the lid for about 10 minutes. Next, mix the quinoa and transfer to a plate to cool.

2. Cook zucchini and shrimp.

Peel, rinse and chop the garlic with a knife - not too finely, so that it does not burn during frying. Wash the zucchini, dry it and cut into cubes. The onion is also peeled, rinsed and finely chopped. Peel the shrimp.

Pour 1/3 of the olive oil into the pan and heat it well. Toss the chopped garlic in a frying pan and lightly fry it until it has a characteristic aroma. Then add the chopped zucchini and fry them until soft. Then put the vegetables on a plate to cool down.

Add the remaining olive oil to the same pan, heat it and add the chopped onion. Pass the onion to a transparent color for about 3 minutes and toss the shrimp. Fry the shrimp for 2-3 minutes on each side, depending on their size. Remove the pan from the heat and let the shrimp cool.

3. Assemble the salad.

Put all the cooked foods in a large bowl - quinoa, zucchini and shrimp. Wash cherry tomatoes, cut in half and also throw in a bowl with the rest of the products. Rinse and dry the green onions and parsley. Then finely chop and add to the salad. Drain the liquid from the canned beans and also transfer to a bowl. Mash the ricotta and add it to the same place.

Season the salad with sea salt and ground black pepper to taste. Remove the zest from the lemons and squeeze the juice out of them. Season the salad with lemon juice and sprinkle with zest.

Bon appetit!