Prawns with Ricotta Cream and Quinoa

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Average: 5 (2 votes)
(2 votes)
Prawns with Ricotta Cream and Quinoa

Prawns with Ricotta Cream and Quinoa - Colorful and quick to prepare!

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Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
429
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie429 kcal(20 %)
Protein30 g(31 %)
Fat17 g(15 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage3.9 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.3 μg(2 %)
Vitamin E4.6 mg(38 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin8.6 mg(72 %)
Vitamin B₆0.3 mg(21 %)
Folate54 μg(18 %)
Pantothenic acid1 mg(17 %)
Biotin5.7 μg(13 %)
Vitamin B₁₂1.9 μg(63 %)
Vitamin C8 mg(8 %)
Potassium617 mg(15 %)
Calcium259 mg(26 %)
Magnesium160 mg(53 %)
Iron2.3 mg(15 %)
Iodine72 μg(36 %)
Zinc2.9 mg(36 %)
Saturated fatty acids5.5 g
Uric acid129 mg
Cholesterol114 mg

Ingredients

for
4
Ingredients
7 ounces Quinoa
14 ounces Vegetable broth
1 red chile pepper
lemons
3 stalks parsley
7 ounces Ricotta cheese
7 ounces Quark
8 tablespoons
salt
peppers
24 ready to cook King prawn
1 garlic
2 tablespoons Canola oil
How healthy are the main ingredients?
QuinoaRicotta cheeselemonparsleysaltgarlic

Preparation steps

1.

Rinse quinoa under running water until the water runs clear.

2.

Bring broth to a boil, add quinoa, cover and cook for about 15 minutes on low heat. Remove from heat and allow to cool.

3.

While the quinoa cooks, rinse the chile pepper, cut in half lengthwise, remove seeds and chop finely. Squeeze the juice from half a lemon. Rinse the parsley, shake dry and remove leaves.

4.

Mix ricotta and quark until smooth. Stir in milk and season with salt, pepper and a squeeze of lemon juice.

5.

Rinse prawns under cold water and pat dry. Press garlic.

6.

Heat the oil in a pan and sauté prawns and garlic for 2-3 minutes.

7.

Mix ricotta cream and chile pepper with the quinoa, season with salt and pepper and serve on plates. Place the prawns on top and garnish with parsley.