Quinoa and Prawn Salad with Orange Dressing2015-01-10
- Servings : 2-4
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
Quinoa and Prawn Salad is a colourful and freshening dish from Chile with a delicious tang of orange citrus. Enjoyed it both as a light lunch or an evening snack.
- 500ml water
- 1 large white onion
- 85g quinoa
- 1 large carrot, sliced across thinly
- 3 cloves garlic, crushed and finely chopped
- 80g green beans, cut into 25mm pieces
- 160g tinned sweet corn, drained weight
- 2 large tomatoes, cubed
- handful coriander, chopped
- salt and pepper to taste
- 80ml orange juice, freshly squeezed
- 1 tbsp olive oil
- ⅛ tsp cayenne pepper
- 300g cooked peeled prawns
Pour 125ml water into a large frying pan. Add the onions and sauté over medium heat for about 10 minutes. Add more water if the onions become too dry. Cook until golden.
Meanwhile, rinse the quinoa in a fine-mesh strainer. Add to a small saucepan with 375ml of water. Bring to a boil over high heat then lower the heat to medium, cover with a lid and cook for 10 minutes when all of the water should be absorbed. If the pot runs dry before the quinoa is cooked, add more water.
When the onions are ready, add the carrots, garlic and green beans and sauté for three to four minutes. The vegetables should remain crunchy. Remove from the heat. Add the cooked quinoa, corn, tomatoes and coriander to the frying pan, sprinkle with salt and pepper to taste. Mix well.
In a bowl, mix the orange juice, olive oil and cayenne pepper together then add the shrimp.
To serve, put the quinoa salad onto a plate and spoon the shrimp and dressing over the top.