Prawn, Beetroot & Quinoa salad

prawn-and-quinoa

Serves 2

Dressing:

  • Juice 1/2 lemon
  • 4tbsp olive oil
  • 1 1/2 tbsp fresh dill
  • 1tbsp Dijon mustard

Salad:

  • 90g White/red quinoa (cooked as per packet instructions)
  • 165g raw king prawns
  • 1 shallot, finely sliced
  • Handful baby plum tomatoes, chopped
  • 1tbsp rapeseed oil
  • 1 clove garlic, crushed
  • 70g olives, roughly chopped
  • 100g cooked beetroot (not pickled)
  • small bunch of parsley, finely chopped

prawn-and-quinoa-ingredients

Method:

Put all of the dressing ingredients into an old jar and shake to mix. This can keep in the fridge for 3 days.

In a large bowl mix together the cooked quinoa, tomatoes, olives, beetroot and parsley.

Heat the oil in a frying pan over a medium heat. Add the shallots and garlic.

When the shallots and garlic have softened, add the prawns and cook for 3-5 minutes until pink and just cooked through.

Plate up the quinoa mix and top with the prawns and a drizzle of the dressing. Enjoy!

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