Prawn quinoa salad recipe

This prawn quinoa salad with apple, burnt broccoli, pomegranate, radish and toasted pumpkin seeds is ideal for a tasty midweek dinner or a crowd favourite at your weekend dinner party.

Serves 6 - 8

Salad mix

500g dry quinoa

700ml stock/water

250g broccoli florets

2 avocado

2 sliced apples

About 7 thinly sliced radishes

Handful or 2 of rocket

45g pomegranate seeds

40g pumpkin seeds (we love to toast these on a dry pan)

30g chopped herbs (basil, parsley etc - can mix it up)

440g cooked king prawns

Dressing

½ garlic clove

6tbs extra virgin olive oil

lime juice from 2 limes

1 tsp Dijon mustard

1 teaspoon clear honey

2 tbsp apple cider vinegar

4tbs silken tofu / kefir / yoghurt

½ avocado

A little handful of mint leaves

Salt & pepper to taste

Top tip:

Double the dressing recipe for extra - it will keep in a sealed container for up to 5 days.🍎

Method:

Pull broccoli apart into small florets and slice up the stalk so you have no waste. Drizzle with olive oil & salt and roast at 140 C for approx 15 min, until slightly charred.

Put the dry quinoa in a large saucepan or pot with the veg stock & water, bring to a boil and then cover and reduce to a simmer for approx 20 minutes or until soft but still a bit nutty. Remove from the heat, then fluff with a fork and leave to cool.

Chop 1.5 avocados into little chunks, slice the apple and radishes and mix them all together with the rocket, pomegranate seeds, broccoli and prawns.

Finely chop the herbs and mix through. Place all of the dressing ingredients into a blender or Nutribullet.

Mix the quinoa through the vegetable & rocket mix, and add the dressing. Top with pumpkin seeds & serve!