Ingredients

• 3/4 cup quinoa
• salt and pepper
• 1 teaspoon olive oil

Fruits:

• 1 persimmon, peeled and diced (or 1/2 mango)
• 1 cup diced pineapple
• 1/3 cup pomegranate seeds
• 1/4 cup mint leaves
• 1/4 cup basil leaves
• 2 teaspoons juice from lemon or lime

Shrimp:

• 10 shrimp
• salt and pepper
• 2 teaspoons freshly grated ginger
• 1/2 clove garlic
• small piece chili pepper
• 2 tablespoons extra virgin olive oil
• juice from 1 lime
• 1/2 tablespoon honey or 1 tablespoon maple syrup

Preparation

1. Rinse the quinoa in a fine sieve and drain. Place it in a small saucepan, add 1½ cups water or broth, salt, pepper, and olive oil. Bring to a boil, cover, and simmer for 10 minutes, then remove from heat and keep covered for 5 minutes. Open the pot, spread onto a plate, and cool completely. Transfer to a serving bowl.
2. Shrimp: Thaw, peel, remove tails and devein (remove the vein running along the outer and inner sides of the shrimp). Pat dry, place on a plate, season with salt and pepper, mix with finely grated ginger, minced garlic, and minced or finely chopped chili. Pour the olive oil and set aside for a few minutes. Heat a small pan, add the shrimp with the marinade, and sauté for about a minute on each side. Remove from heat, transfer the shrimp to the quinoa, pour lime juice and honey or maple syrup onto the hot pan, stirring until dissolved. Then pour the sauce into the bowl with the quinoa and shrimp.
3. Fruits: Peel and dice the persimmon or mango, add the pineapple and pomegranate seeds. Add the chopped mint and basil and mix. Season with a pinch of sugar and drizzle with lime or lemon juice, set aside for a few minutes. Add to the quinoa with the shrimp and mix. Sprinkle with chopped pistachios.