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Asian prawn & quinoa salad

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

  • Prep: 15 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 305
  • Carbohydrates 22
  • Saturated Fat 2
  • Sugar 7
  • Protein 19
  • Fat 14
  • Fibre 7
  • Salt 1.5

Nutrition per serving

  • Calories 305
  • Carbohydrates 22
  • Saturated Fat 2
  • Sugar 7
  • Protein 19
  • Fat 14
  • Fibre 7
  • Salt 1.5

Ingredients

  • 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

Method

  1. 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.

  2. 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.

  3. 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.

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