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Shrimp Quinoa with a Lemon & Dill Dressing with foodhaus

Summertime is in full swing. The last thing I want to do is stand in a kitchen the whole day. So this summertime quinoa salad is great. I made the shrimp in the oven, but you can also grill the shrimp on a barbecue if you wish – in which case, boil the peas and add them to the quinoa. By way of update: I am half way through updating the website, and I received some news about the cookbook, which will be out in bookstores in the US and online in the US for those of who have asked. I have been busy the last two weeks finalizing the draft, retesting recipes and just enjoying summer! Hope you are having a wonderful summertime so far. I will be back on Instagram more regularly come beginning of September – until then, I will be eating salads like these on my patio!

Makes: 2 servings
Difficulty: 2/5
Time: 30 minutes


2 Prawn Skewers
2 tablespoons Ardo Shallot
1 tablespoon Ardo Garlic
3 & 1/2 tablespoons Horio Organic Olive Oil
1 & 1/2 teaspoon Reine de Dijon Mustard
1/2 teaspoon Maldon Sea Salt
1/4 teaspoon Maldon black pepper
1 cup foodhaus Quinoa
1 tablespoon Lurpak Salted Butter, melted
1 cup Ardo Garden Peas
1 tablespoon finely diced fresh dill*

*All ingredients available at foodhaus except those marked with an *


1. Preheat the oven to 200C/400F. In small frying pan over medium high heat, add 1 tablespoon olive oil and stir fry the quinoa until warm.

2. In a small bowl, mix together 2 & 1/2 tablespoons olive oil, dill, dijon mustard, sea salt and pepper.

3. In a small pan, add the frozen peas, and the shrimps skewers. Drizzle the butter, sprinkle the garlic over the shrimp and peas. Toss together. Season with salt and pepper to taste. Bake in the oven for 10-12 minutes, until the shrimp are cooked.

4. Toss the peas, dressing, and quinoa together. Place the shrimp skewers over top the quinoa and serve.

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