Quinoa salad with grilled peaches, semi-cooked shrimp, edamame & herbs

• 200gr quinoa
• 270gr vegetable broth
• 100gr edamame
• 2 grilled peaches

For the shrimps

• 10 cleaned prawns
• 200gr fine salt
• 200gr sugar
• 35ml Castello del Barone extra virgin olive oil
• 1 lime

Mix the sugar with the salt and put the shrimps in the mixture for 45 minutes. Rinse them and marinate them with olive oil and lime juice.

Herbs for the quinoa

• 1/2 bunch of mint
• 1/2 bunch of dill
• 1/2 bunch of parsley
• 3 spring onions
• 2 avocados
• 1 cucumber
• 1 lime
• 50ml Castello del Barone extra virgin olive oil

Wash all the ingredients and chop them.
Mix together with lime zest, juice & olive oil.
Mix the quinoa with the herbs & edamame.
Serve with the grilled peaches and semi-cooked shrimps.