Some time ago, I have tried quinoa and made a fried patty with tuna inclusion, Bolivian style. It was very nice but – I must admit – was not the healthiest version of what one could have done with quinoa. Since I have come back from my holidays in Mexico, my palate has been craving for flavors from this area of the world, and it seems that now I can no longer live without having avocado, prawns nor lime juice in my plate at some point in the week. Every week! So I thought I could make a healthy combination of everything that I like, and use the quinoa too and cook it as a salad this time, which of course would be fresher and cooler than the fried quinoa papitas. After gathering a few ideas from different blogs and websites, I have made this beautiful Prawns and Avocado Quinoa Salad. This preparation will only need 25 minutes of your time, it’s healthy, fresh and exotic, and so flavorsome!
Vegetarians could find their happy in this salad too, as removing the prawns would not affect that much the overall flavors of the salad for them. I think that the prawns added up a nice texture, and because I personally love their taste, I would not recommend to replace them by just another ingredient with similar flavors that would not “do”. If one insisted on getting some proteins though, I think either almonds or cashew nuts could be a nice addition to the dish, plus it would add some crunch too. The secret of this dish’s flavors is in the seasoning, the softness of the avocado and the special texture of the quinoa. Enjoy!
INGREDIENTS (for 2)
- 1 cup of uncooked Quinoa (the multiple colors type)
- 12 prawns
- 3 garlic cloves
- 12 cherry tomatoes
- 1 avocado
- 1 handful of arugula leaves
- 1 lemon
- 2 tbsp of dill
- 1 tsp of Cayenne pepper flakes
- salt and pepper
- Cook the quinoa for about 15 minutes in salted boiling water. Drain and cool under cold water, drain again well.
- While the quinoa is cooking, prepare all the other ingredients. Start with the ones that need to be cooked, so that they have time to cool down before you combine them to the salad mix.
- To do so, mince the garlic and cut the cherry tomatoes in half.
- Heat a bit of olive oil in a pan, and start grilling the tomatoes with the garlic, add salt, pepper, dill and Cayenne pepper. Do not let the garlic brown completely, and do not purée the tomatoes either. Cooking time is actually pretty quick here. Splash a bit of lemon juice and stop the heat. Reserve in individual bowls.
- Get to the prawns. Briefly cook them in the same pan with the cooking juices.
- Put the quinoa in the individual bowls (or plates) over the tomatoes and garlic.
- When the prawns are cooler, add them to the plates.
- Dice the avocado over the quinoa, add arugula leaves and squeeze some more lemon over.
- Gently combine the salad and serve immediately!
Created and Written by Sophie Rebibo-Halimi. © 2017 All Rights Reserved.