CATEGORIES
INGREDIENTS
- Cooking Time: 15
- Servings: 2
- Preparation Time: 15
- 60g quinoa
- 150g cooked shelled prawns
- 1 small avocado , stoned and sliced
- ¼ cucumber , halved and sliced
- 50g watercress
- 100g cherry tomatoes , halved
- For the dressing
- 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
DIRECTIONS
- 1.Boil the quinoa in a small pan for 15 mins until the grains are tender and look like they have burst. 2.Drain well and tip into a bowl. Meanwhile, make the dressing: mix the lime zest and juice and the chilli in a bowl.
- 3.Stir half the dressing into the quinoa with the spring onions, tamari and half the coriander. 4 Stir in all the salad vegetables, then spoon onto two serving plates.
- 5.Stir the oil and maple syrup into the remaining dressing and toss in the prawns. 6. Spoon onto the quinoa salad and scatter over the coriander to serve.
