Shrimp Power Bowl

Chop the Shallot’s and great the garlic, lightly fry them in a pot. Add Quinoa, water and a pinch of Himalayan salt, cook until the quinoa is done.

In the meantime:

Pick the coriander leafs and place them in a bowl. Steam the asparagus about 10min. Chop the radishes into 8 pieces fry for about 5min in olive oil and a sprinkle of Himalayan salt. Grate the peal of the lemon and mix with the radishes.
Squeeze the lemon over the dish, serve the dish with the fresh coriander and Himalayan salt