No, don’t turn your nose at leftover quinoa. It’s amazing for your body and it goes so well with pretty much any kind of flavour.

If you’re a regular quinoa eater, you know what we are talking about, but if you have been staring uninspired at a bowl of leftover quinoa then you have arrived at a solution finally. We will try to morph the plain quinoa into something that’s delicious. Follow these easy steps to have a great ‘leftover’ dinner that could finally get rid of your ‘quinophobia’

What you will need

  • 1 cup leftover quinoa (preferably plain/boiled)
  • 1 tbsp lime zest
  • 1/4 cup lime juice
  • 1 tsp minced ginger
  • 1 tsp lemon juice
  • 1/4 cup freshly chopped coriander
  • Red capsicum chopped
  • Carrots chopped
  • 1/2 cup yellow corn
  • 1/4 lb shrimp
  • 1 tbsp extra virgin olive oil
  • peanut oil
  • 1 tsp minced garlic
  • 1 tsp cumin
  • Salt and pepper to taste
  • How to make it:

    In a medium pan heat oil before adding garlic and ginger. Sauté this base for 2 minutes and then add the shrimp and cook for 3 minutes on each side until they turn opaque or pink. Add some lemon juice, corn, carrots and red pepper and sauté until soft.

    For the dressing, whisk together the lime juice, zest, peanut oil, cumin, salt and pepper. Make sure it’s well-seasoned for that kick. Combine this dressing with the shrimp and cooked quinoa. Serve warm or cold – depending on the time of the day.

    This wholesome meal is perfect for summer afternoons – when the heat forces you to give up on a warm lunch – or as a pre-run snack in the evening. Just replace the prawns with veggies or some other protein to suit whatever’s left in your fridge. With this you can finally claim to have raided the fridge. And the best part is, it takes under 10 minute to cook! Bon Appètit!

    Main image: The Secret Ingredient Is

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