Asian prawn & quinoa salad

Asian prawn & quinoa salad

This fresh salad is 3 of your 5-a-day. With zingy lime and a hit of chilli heat, it’s also a great introduction to quinoa if you haven’t tried it before


For the salad

  • 60g quinoaQuinoa
  • 150g cooked shelled prawnsPrawn
  • 1 small avocadoAvocado, stoned and sliced
  • ¼ cucumber, halved and sliced
  • 50g watercressWatercress
  • 100g cherry tomatoes, halved

For the dressing

  • finely grated zest and juice 1 large limeLime
  • 1 red chilli, deseeded and finely chopped
  • 2 spring onionsSpring onions, trimmed and finely chopped
  • 1 tsp wheat-free tamari
  • handful coriander, chopped
  • 1 tsp rapeseed oilRapeseed oil
  • ½ tsp maple syrup


  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.
  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.
  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.