Red Quinoa Salad with Prawns & Green Tomatoes

Ingredient

1 cup red quinoa
2 cups vegie stock or water
1 tsp salt (if using water)

500gr peeled raw prawns
½ cup lime juice
1 medium red chilli, finely chopped (seeds removed for less heat)
1 tbsp coriander, chopped
1 clove garlic, finely chopped or crushed
2 tbsp olive oil

2 green tomatoes, finely chopped
1 green capsicum, finely chopped
1 avocado, finely chopped
4 purple shallots, finely chopped
2 green chillies, finely chopped
1 clove garlic, finely chopped
½ cup coriander, finely chopped
2 tbsp olive oil
2 tbsp lime juice

Method

Chef: Arianne Spratt

1. Combine lime juice, red chilli, coriander, garlic and olive oil. Mix well and add prawns. Set aside in the fridge for 30 minutes.

2. Rinse and drain quinoa. In a medium saucepan, heat quinoa and water until boiling. Reduce heat and simmer until liquid is absorbed and quinoa is tender and fluffy. This will take 15-20 minutes. If the quinoa appears to be cooked (you will be able to see the curlique in each grain and it is al dente), but there is still liquid, remove from heat and drain well. Cool.

3. Heat an oiled grill pan or barbeque and cook prawns for 3-5 minutes or until pink and cooked through. Brush with marinade during cooking, but discard any unused marinade at the end. Cool.

4. Combine all remaining ingredients with the cooled quinoa. Add cooled prawns and serve immediately.

Notes
Marinades should never be used as part of the dressing for a salad. It creates a health risk unless it is cooked as well.

This salad could be served warm or cold. I think it is probably best served at room temperature. Just make sure you serve it immediately or refrigerate it.

Quinoa is available in plain and red. They are interchangeable.

* This information was sourced from '9am with David and Kim'