Seafood & Quinoa Bowl with Turmeric-Mint Dressing

Ingredients

• 200 gQuinoa
• 400 gMixed seafood (shrimp, mussels, scallops)
• 500 gMixed greens or spinach
• 2Medium cucumbers, sliced into ribbons
• 2Radishes, thinly sliced
• 1 cupCherry tomatoes, halved
• 0.5Medium red onion, thinly sliced
• 100 gFresh mint leaves
• 3 tbspFresh cilantro, chopped
• 1 tspGround turmeric
• 3 mlExtra virgin olive oil
• 2 mlFresh lemon juice
• 1 tbspSherry vinegar
• 1Garlic clove, minced
• 1 gHoney
• 0.5 tspSalt
• 0.25 tspBlack pepper

Instructions

1. 1

   Cook quinoa: Rinse quinoa thoroughly. Bring 500 ml water to a boil, add quinoa, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Fluff with a fork and set aside to cool.

2. 2

   Cook seafood: Bring a pot of salted water to a simmer. Add mixed seafood and cook for 3–4 minutes until just cooked through. Drain and set aside to cool.

3. 3

   Make dressing: In a small bowl, whisk together ground turmeric, extra virgin olive oil, fresh lemon juice, sherry vinegar, minced garlic, honey, salt, and black pepper to make the turmeric-mint dressing.

4. 4

   Warm dressing and add mint: Warm the dressing gently in a small saucepan over low heat for 2–3 minutes. Tear fresh mint leaves and stir into the warm dressing.

5. 5

   Assemble bowls: Divide mixed greens among four bowls. Top each with cooled quinoa, cooked seafood, cucumber ribbons, radishes, cherry tomatoes, red onion, and cilantro.

6. 6

   Dress and serve: Drizzle each bowl with the warm turmeric-mint dressing and serve immediately.