Prawns on a Bed of Quinoa Salad

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 420 Kcal, 17g Protein, 39g Carbohydrates, 19g Fat


  • 200 g quinoa
  • 5 dl vegetable bouillon
  • 1 avocado in, Würfeli
  • 300 g cherry tomatoes on the vine, cut in half if necessary
  • 200 g blueberries
  • 1 tbsp. olive oil
  • 1 tsp. salt
  • 8 organic peeled raw prawns
  • 1 Organic lemon, a little grated zest and 1/2 tbsp of juice, use grated zest and juice
  • 1 red chilli pepper, insides removed, cut into rings
  • 0.5 bunch flat-leaf parsley, coarsely chopped

View these products


  • Bring the stock to the boil, add the quinoa, cover and simmer for approx. 25 mins. over a low heat. Stir in the avocado, tomatoes and blueberries. Add the oil and the lemon juice and zest, season, then set aside.
  • Mix the prawns, peperoncino and oil, fry in a non-stick frying pan for approx. 2 mins. each side, season with salt. Garnish the salad with the parsley to serve.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home