This recent salad is 3 of your 5-a-day. With zingy lime and a success of chilli warmth, it is also a terrific introduction to quinoa if you have not tried it earlier than
- Prep:15 minutes
- Prepare dinner:15 minutes
- 60g , stoned and sliced
- ¼ , halved and sliced
- 50g , halved
- finely grated zest and juice 1 giant lime
- 1 , deseeded and finely chopped
- 2 , trimmed and finely chopped
- 1 tsp , chopped
- 1 tsprapeseed oil
- ½ tspmaple syrup
- STEP 1
Boil the quinoa in a small pan for 15 minutes till the grains are tender and seem like they’ve burst. Drain effectively and tip right into a bowl. In the meantime, make the dressing: combine 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 of the salad greens, then spoon onto two serving plates.
- STEP 3
Stir the oil and maple syrup into the remaining dressing and toss within the prawns. Spoon onto the quinoa salad and scatter over the coriander to serve.
