Prawn and quinoa salad
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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
  • 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
  1. 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.
  2. Cook green beans in a saucepan of boiling water for 2-3 minutes or until tender. Drain. Refresh under cold running water, drain.
  3. Heat olive oil in a large frying pan, add garlic and prawns and cook for 3 minutes, until the prawns are cooked through.
  4. To make dressing, combine olive oil and lemon juice in a bowl and stir to combine.
  5. Mix together the quinoa, cherry tomatoes, parsley, dill, and mint in a small bowl.
  6. 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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