ASIAN PRAWN & QUINOA SALAD

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Asian prawn & quinoa salad image

This fresh salad is 3 of your 5-a-day. With zingy lime and a hit of chilli heat, it's also a great introduction to quinoa if you haven't tried it before

Provided by Sara Buenfeld

Categories     Lunch

Time 30m

Number Of Ingredients 13

60g quinoa
150g cooked shelled prawns
1 small avocado , stoned and sliced
¼ cucumber , halved and sliced
50g watercress
100g cherry tomatoes , halved
finely grated zest and juice 1 large lime
1 red chilli , deseeded and finely chopped
2 spring onions , trimmed and finely chopped
1 tsp wheat-free tamari
handful coriander , chopped
1 tsp rapeseed oil
½ tsp maple syrup

Steps:

  • Boil the quinoa in a small pan for 15 mins until the grains are tender and look like they have burst. Drain well and tip into a bowl. Meanwhile, make the dressing: mix the lime zest and juice and the chilli in a bowl.
  • Stir half the dressing into the quinoa with the spring onions, tamari and half the coriander. Stir in all the salad vegetables, then spoon onto two serving plates.
  • Stir the oil and maple syrup into the remaining dressing and toss in the prawns. Spoon onto the quinoa salad and scatter over the coriander to serve.

Nutrition Facts : Calories 305 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 1.5 milligram of sodium

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