Orange & blueberry Bircher
Soaking oats and seeds overnight makes them easily digestible. Add in the fruit and you've got a nutritious start to the day with the right kind of fats, fibre, vitamins and minerals
Easy prawn & quinoa salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
For the salad
- 60g quinoa
- 150g cooked shelled prawns
- 1 small avocadostoned and sliced
- ¼ cucumberhalved and sliced
- 50g watercress
- 100g cherry tomatoeshalved
For the dressing
- finely grated zest and juice 1 large lime
- 1 red chillideseeded and finely chopped
- 2 spring onionstrimmed and finely chopped
- 1 tsp wheat-free tamari
- handful corianderchopped
- 1 tsp rapeseed oil
- ½ tsp maple syrup
Nutrition: per serving
- kcal305low
- fat14g
- saturates2g
- carbs22g
- sugars7g
- fibre7g
- protein19g
- salt1.5g
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.
