Quinoa and lobster salad with lime vinaigrette, recipe for a special occasion (or simply because today is today)

Is it necessary to wait for a special occasion, a celebration, to pamper yourself? Well no, the truth be told. It is great to mark a stroke simply because today is today. In addition, this quinoa and lobster salad with lime vinaigrette It is prepared with frozen lobster tail and is the most affordable.

It is a simple recipe to prepare. Remember a bit of the classic taboule, in which we have found the inspiration to boot, but then we have pulled by other paths. In this quinoa and lobster salad We can vary the vegetables or use another type of seafood or fish according to tastes and needs. The only thing we recommend is to keep the dressing as it is, that touch of lime goes fabulous.

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For 2 persons
  • Frozen Lobster Tail 1
  • Quinoa 120 g
  • Red pepper 15 g
  • Green pepper 15 g
  • 15 g yellow pepper
  • Fresh coriander to taste
  • Alfalfa sprouts to taste
  • Extra virgin olive oil 60 ml
  • Apple Cider Vinegar 15 ml
  • Lima juice 0.5
  • Salt
  • Ground black pepper

How to make quinoa and lobster salad with lime vinaigrette

Difficulty: Easy
  • Total time 30 m
  • Elaboration 15 m
  • 15 m cooking

We prepare the quinoa as per package. In this case, we have washed and cooked in abundant water, drained and dried to remove excess water. Finally we have let it cool. There are other ways to cook quinoa, all of them valid, choose the one that best suits you and go ahead with it.

Finely chop the three types of pepper and also fresh cilantro. Add the quinoa along with the alfalfa sprouts and mix. We prepare the vinaigrette beating until emulsifying oil, vinegar, lime juice, salt and some ground black pepper. We dress the quinoa.

Cook the lobster tail, previously defrosted, in a pot with plenty of salt water. The right proportion is 70 grams of salt per liter of water and the tail is submerged with boiling water, not before. Once the water boils again, we count for six to eight minutes (depending on size). Remove and immerse in a bowl with ice water to cut the boil.

For extract the meat without damaging, we hold the tail with a cloth and press gently on all sides. The shell will crack slowly and facilitate the work. Cut the tail into medallions and serve with the seasoned quinoa. Brush with a little oil or butter, season and serve with a couple of lime wedges.

With what to accompany the quinoa and lobster salad with lime vinaigrette

This quinoa and lobster salad with lime vinaigrette It is an excellent unique dish, perfect for a light lunch or for a weekend brunch. It can be served as a starter for a more forceful meal and accompany with a very fresh white wine or a glass of cava.

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