Prawn and avocado quinoa salad recipe

By Angela Boggiano

  1. Serves 4
  2. Ready in 25 minutes
  3. Rating

Quinoa is perfect mixed with prawns and herbs – if you are barbecuing, then griddle the prawns instead and stir into the quinoa.

tried and tested
Prawn and avocado quinoa salad


  1. 100g quinoa
  2. 15g butter
  3. 2 garlic cloves, finely chopped
  4. 350g raw prawns with tail-shells on
  5. 250g ripe tomatoes, cut into wedges
  6. Bunch of fresh dill, chopped
  7. Bunch of flatleaf parsley, chopped
  8. 6 spring onions, finely sliced
  9. 1 large ripe avocado, halved, stoned, peeled and sliced
  10. 50g Kalamata olives, pitted and chopped
  11. 2 tbsp extra-virgin olive oil, plus extra for drizzling
  12. Juice of 1 lemon


  1. 1. Place the quinoa in a large pan and cover with water. Bring to the boil and cook for 20 minutes, until tender. Drain well and set aside.
  2. 2. Meanwhile, heat the butter in a large frying pan, add the garlic and prawns and cook for 3 minutes, until the prawns are cooked through.
  3. 3. Place the prawns in a large bowl and stir in the tomatoes, dill, parsley, onions, avocado, chopped olives, extra-virgin olive oil and the lemon juice. Stir in the drained quinoa and season well to taste.

Nutritional info

Per serving: 378kcals, 25g fat (5.9g saturated), 21.3g protein, 17.9g carbs, 4.5g sugar, 0.8g salt

Wine Recommendation

A zesty partner here is a fragrant, lean Riesling from New Zealand’s Marlborough region.


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