Mexican Prawn and Quinoa Salad
Try this delicious gluten free, healthy summer salad.
Ingredients
- 400g green prawns, peeled, deveined, tails intact
- juice from 1 lime, plus lime cheeks to serve
- 1 garlic clove, crushed
- 1 red chilli, deseeded and chopped
- 1 tbsp olive oil
- ¼ (50g) cup white grain quinoa
- 300g corn kernels, rinsed and drained
- 400g can kidney beans, rinsed, drained
- 1 small avocado (200g), stoned and skinned, chopped coarsely
- 1 red capsicum (200g), chopped finely
- 1 green capsicum (200g), chopped finely
- 1 green capsicum (200g), chopped finely
Instructions
- Combine prawns, lime juice, garlic, chilli and olive oil in a medium bowl. Set aside for 10 minutes to marinate.
- Meanwhile, cook quinoa according to packet instructions, keep warm.
- Combine quinoa, corn, kidney beans, avocado, capsicum, and coriander leaves, on serving platter. Preheat a barbecue or chargrill on medium-high, cook prawns, turning for 3 minutes or until cooked through, arrange on salad; serve.
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