Name: Quinoa and citrus prawn salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 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

Ingredients

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

1.In a large saucepan of boiling water, cook quinoa about 10 minutes or until tender. Drain and rinse under cold water, then drain again.

2.Combine quinoa, avocado, cucumber, parsley and chilli in a large bowl. Gently stir in lime juice, lemon juice and half the oil.

3.Combine 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.

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