Ingredients
For the salad
  • 60g quinoa
  • 150g cooked shelled prawns
  • 1 small avocado , stoned and sliced
  • ¼ cucumber , halved and sliced
  • 50g watercress
  • 100g cherry tomatoes , halved
For the dressing
  • finely grated zest and juice 1 large lime
  • 1 red chilli , deseeded and finely chopped
  • 2 spring onions , trimmed and finely chopped
  • 1 tsp wheat-free tamari
  • handful coriander , chopped
  • 1 tsp rapeseed oil
  • ½ tsp maple syrup
Method
STEP 1
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.
STEP 2
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.
STEP 3
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.
Made on
Tilda