Prawn & Avocado Quinoa Salad

  • 14 Jul - 20 Jul, 2018
  • Mag The Weekly
  • Cookery


• 100g quinoa

• 15g butter

• 2 garlic cloves, finely chopped

• 350g raw prawns with tail-shells on

• 250g ripe tomatoes, cut into wedges

• Bunch of fresh dill, chopped

• Bunch of flat leaf parsley, chopped

• 6 spring onions, finely sliced

• 1 large ripe avocado, halved, stoned, peeled and sliced

• 50g olives, pitted and chopped

• 2tbsp extra-virgin olive oil, plus extra for drizzling

• Juice of a lemon


Place the quinoa in a large pan and cover with water. Bring to a boil and cook for 20 minutes, or until tender. Drain well and set aside. Meanwhile, heat butter in a large frying pan, add garlic and prawns, and cook until prawns are cooked through. Place the prawns in a large bowl and stir in the tomatoes, dill, parsley, onions, avocado, chopped olives, extra-virgin olive oil and lemon juice. Lastly, stir in the drained quinoa and season well to taste.