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heartfoundation.org.au|Helpline 13 11 12

Prawn and quinoa salad

30 minutes (10 minutes)
Serves 4
    100g quinoa
  • 3 cups green beans, trimmed
  • 1 teaspoon olive oil
  • 2 garlic cloves, finely chopped
  • 350g raw prawns with tail-shells on
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • 1 x 250g punnet cherry tomatoes, halved
  • 1/2 bunch fresh dill, chopped
  • 1/2 bunch flatleaf parsley, chopped
  • 1/4 bunch mint, chopped
  • 120g baby spinach, roughly chopped
  • 50g macadamia nuts, roughly chopped
Place quinoa in a large saucepan and cover with water. Bring to the boil
and cook for 20 minutes, or until tender. Drain well and set aside.

Cook green beans in a saucepan of boiling water for 2-3 minutes or until
tender. Drain. Refresh under cold running water, drain.

Heat olive oil in a large frying pan, add garlic and prawns and cook for 3
minutes, until the prawns are cooked through.

To make dressing, combine olive oil and lemon juice in a bowl and stir to
combine.

Mix together the quinoa, cherry tomatoes, parsley, dill, and mint in a
small bowl.

Place the spinach and green beans on the bottom of a large salad plate, top
with quinoa mix and scatter prawns and macadamia nuts over the salad and
drizzle with dressing.

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