Quinoa and citrus prawn salad
Mar 31, 2010 1:00pm- 20 mins cooking
- Serves 4
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Ingredients
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
Method
Quinoa and citrus prawn salad
- 1In a large saucepan of boiling water, cook quinoa about 10 minutes or until tender. Drain and rinse under cold water, then drain again.
- 2Combine quinoa, avocado, cucumber, parsley and chilli in a large bowl. Gently stir in lime juice, lemon juice and half the oil.
- 3Combine 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.