Quinoa and citrus prawn salad

  • 20 mins cooking
  • Serves 4
  • Print


Quinoa and citrus prawn salad
  • 1 1/2 cup (300g) quinoa
  • 2 (500g) avocados, finely chopped
  • 1 (130g) lebanese cucumber, peeled, seeded, finely chopped
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 2 fresh long red chillies, finely chopped
  • 1/3 cup (80ml) lime juice
  • 1/3 cup (80ml) lemon juice
  • 2 tablespoon olive oil
  • 1 kilogram uncooked medium king prawns, shelled, deveined, tails intact
  • 1 teaspoon finely grated lime rind
  • 1 teaspoon finely grated lemon rind


Quinoa and citrus prawn salad
  • 1
    In a large saucepan of boiling water, cook quinoa about 10 minutes or until tender. Drain and rinse under cold water, then drain again.
  • 2
    Combine quinoa, avocado, cucumber, parsley and chilli in a large bowl. Gently stir in lime juice, lemon juice and half the oil.
  • 3
    Combine prawns, remaining oil and juices, and rinds in a medium bowl. In a large oiled frying pan, cook prawn mixture until changed in colour. Add to salad; mix gently.

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