Prawn, Quinoa and Avocado Salad
Chilli prawns, light quinoa and creamy avocado all thrown together for a hearty and healthy salad for one, or a starter for two.
Serves
1-2Prep
10 minsCook
1 min
Ingredients:
- 1 pack unearthed® chilli and prawn skewers
- 1/2 ripe avocado
- 125g Merchant Gourmet red and white quinoa
- Handful of torn basil leaves
- Hands of pine nuts
Method:
- Heat the quinoa, according to the pack instructions
- Sprinkle over the pine nuts and torn basil leaves
- Cut the avocado into chunks and scatter over
- If heating the prawns, do so according to the pack instructions, the place on top of the salad mixture. Drizzle over a little of the pack dressing and add some of the lemon juice
- If eating the prawns cold, add to the bowl then drizzle a little of the pack dressing over the salad
Tom's top tip: Both the quinoa and prawns can both be eaten hot or cold, but we prefer them hot in the winter
