Low-calorie lunch recipe for 2 people, takes only 15 mins; recipe has quinoa, prawn, avocado, cucumber, watercress, cherry tomato, lime, red chilli, spring onion, tamari, coriander, rapeseed oil and maple syrup.
Asian prawn & quinoa salad
Course: Low-calorie lunch
Servings
2
servings
Prep time
15 mins
Ingredients
- Quinoa: 60g quinoa
- Prawn: 150g cooked shelled prawns
- Avocado: 1 small avocado, stoned and sliced
- Cucumber: 1/4 cucumber, halved and sliced
- Watercress: 50g watercress
- Cherry Tomato: 100g cherry tomatoes, halved
- Lime: finely grated zest and juice 1 large lime
- Red Chilli: 1 red chilli, deseeded and finely chopped
- Spring Onion: 2 spring onions, trimmed and finely chopped
- Tamari: 1 tsp wheat-free tamari
- Coriander: handful coriander, chopped
- Rapeseed Oil: 1 tsp rapeseed oil
- Maple Syrup: 1/2 tsp maple syrup
Directions
- Boil the quinoa in a small pan for 15 mins until the grains are tender and look like they have burst. Drain well and tip into a bowl. Meanwhile, make the dressing: mix the lime zest and juice and the chilli in a bowl.
- Stir half the dressing into the quinoa with the spring onions, tamari and half the coriander. Stir in all the salad vegetables, then spoon onto two serving plates.
- Stir the oil and maple syrup into the remaining dressing and toss in the prawns. Spoon onto the quinoa salad and scatter over the coriander to serve.
