Quinoa salad with prawns

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Serves at least four.

Ingredients

200 g
FAIRTRADE quinoa
250 g
frozen prawns
nob
butter
Salad
50 g
sunflower seeds
big bag
fresh peas
stick
celery
2
medium carrots
1
red bell pepper
2
medium tomatoes
10 cm
cucumber
lots
fresh herbs
some
salt
Dressing
1
FAIRTRADE lemon
20 ml
FAIRTRADE olive oil
1 clove
garlic (optional)
double pinch
salt
some
FAIRTRADE ground black pepper
FAIRTRADE
Sources

Method

Cook the quinoa in simmering water until soft and the seedgerm separates (20 mins approx.). Allow to cool before use.

Fry the prawns in the butter for 5 minutes. If a lot of liquid separates, pour it off. Allow to cool.

Toast the sunflower seeds either in a non-stick frying pan (keep them moving), or in the oven at Gas Mk 4. They’re done when they’re just browning.

  • Shell the peas.
  • Trim the celery and chop fine.
  • Peel the carrots and chop small.
  • De-pith the pepper and chop small.
  • Chop the tomatoes to the size of the other ingredients.
  • Wash, slice and chop small the cucumber.
  • Mix the salad ingredients with the quinoa, prawns and tasted seeds and salt in a bowl.

Juice the lemon, and crush the (skinned) garlic if used. Mix the lemon juice, garlic, oil, salt and pepper in a shaker. Pour this dressing over the salad.

Chill and serve.

Variation

In summer 2012 we also added the lemon zest but at least one person found this too lemony.