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

  • Prep

    10 mins
  • Cook

    1 min



  1. Heat the quinoa, according to the pack instructions
  2. Sprinkle over the pine nuts and torn basil leaves
  3. Cut the avocado into chunks and scatter over
  4. 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
  5. 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

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