Bols taco au quinoa et aux crevettes
Pas de quinoa sous la main? Vous pouvez le remplacer par le grain ou la semoule de votre choix.
Pas de quinoa sous la main? Vous pouvez le remplacer par le grain ou la semoule de votre choix.
Marinade 20 min / Preparation 10 min / Cooking 10 min 160 calories per serving Ingredients 2 cloves garlic, crushed 1/2 tbsp dried oregano 1/4 cup olive oil 2 tbsp lemon juice, freshly squeezed 8 chicken thigh(s), boneless, skinless, cut into 2 cm chunks 6 pattypan squash, zucchini, or other summer squash , cut into quarters salt to taste ground pepper to taste Method Crush the garlic, then put it in a bowl. Add the oregano, then stir in half of the olive oil and lemon juice. Cut the meat into about 2 cm chunks. Place the meat chunks into the bowl and toss well. Cover the bowl with a dish and let the meat marinate for 1 h in the refrigerator, or about 20 min at room temperature. Just a few minutes before grilling, pour the remaining olive oil and lemon juice in another bowl. Cut each squash into quarters then put them into the bowl. Toss well. Alternate the meat and squash pieces onto metal skewers. Season generously with salt and pepper. Put the skewers on an oiled, hot grill or under the broiler. Grill or broil until the chicken is cooked through and the squash is just tender, turning occasionally, about 10 min. Serve.
Pas de sauce dijonnaise? On la fait soi-même en mélangeant 1/4 t (60 ml) de mayonnaise du commerce avec 1 c. à soupe (15 ml) de moutarde de Dijon. Simple comme tout!
Ce plat frais et sain est végétarien et délicieux.
Le fromage queso fresco est un classique de la cuisine mexicaine!