Sep 17 -
Grilled prawn quinoa salad with jalapeno dressing
two cups cooked quinoa (follow instructions or read our quinoa section on the blog)
five hundred grams green raw prawns/shrimps, peeled with tail intact
olive oil, for brushing
sea salt and cracked black pepper
two hundred grams mixed cherry tomatoes, halved
hundred grams spinach or rocket leaves
jalapeno dressing
one tablespoon lime juice
two teaspoons finely grated lemon rind
one cup chopped coriander leaves
two cloves of garlic, crushed
one quarter cup chopped store-bought pickled jalapenos
two tablespoons jalapeno brine (that is the `juice` they were pickled in)
one// To make the jalapeno dressing, place the lime juice, lime rind, coriander, garlic, chopped jalapeno and jalapeno brine in a processor and process until roughly chopped. Set aside.
two// Preheat a char-grill pan or bbq over high heat. Brush the prawns with oil and sprinkle with salt and pepper. Cook the prawns for two minutes each side or until cooked through. Place the quinoa in a bowl with the tomato, spinach and prawns and drizzle with the dressing.
Serves four.
n. Every day, every meal vb. Written by two food makers Stephanie and Emily
