Prawn and avocado quinoa salad

  • for 4 people
  • Ready in 25 minutes
  • Easy
Quinoa (pronounced keen-wa) is a tiny round grain from South America. This low-cal dish is bursting with healthy fats.

Nutritional info per serving

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

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


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. 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. 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.

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

From June 2008

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