Prawns on a bed of quinoa salad


Total time: 40m
Preparation Time: 40m

Servings
For 4 people


Nutritional Information

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


Ingredients

  • Salad
  • 200 g quinoa
  • 5 dl vegetable bouillon
  • 300 g vine-ripened cherry tomatoes, halved if necessary
  • 1 avocado diced
  • 200 g blueberries
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 1 organic lemon, used grated zest and juice
  • Prawns
  • 8 peeled raw prawn tails (organic)
  • 1 red chilli pepper, deseeded, cut into rings
  • 1 tsp salt
  • 1 tbsp olive oil
  • 0.5 bunch flat-leaf parsley, roughly chopped

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Instructions

  • Salad

    Bring the stock to the boil, add the quinoa, cover and simmer on a low heat for approx. 25 mins. until soft. Stir in the avocado, tomatoes and blueberries. Add the oil and the lemon juice and zest, season, then set aside.
  • Prawns

    Mix the prawns, chilli pepper and oil and fry in a non-stick frying pan for approx. 2 mins. on each side, season with salt. Add the parsley and serve on top of the salad.

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Products used in this recipe

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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.


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