Spinach and quinoa salad with garlic and chilli prawns
Spinach and quinoa salad with garlic and chilli prawns

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The tiny, beige-colored seeds have a nice crunch. Learn how to cook perfectly fluffy quinoa in this video. It's easy once you know my tips! (Spoiler: Don't c.

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To begin with this particular recipe, we must prepare a few ingredients. You can cook spinach and quinoa salad with garlic and chilli prawns using 18 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Spinach and quinoa salad with garlic and chilli prawns:
  1. Make ready 180 g uncooked prawns (I used frozen)
  2. Take Chilli flakes
  3. Prepare 1-2 tsp smoked paprika
  4. Get 2-3 tbsp oil
  5. Get Salt
  6. Take 3 small cloves garlic
  7. Prepare 2 handful spinach
  8. Prepare 1 handful mixed leaves
  9. Prepare 1 carrot
  10. Get 3/4 cup quinoa
  11. Get 1/2 pomegranate
  12. Make ready Dill
  13. Prepare 2 tbsp oil
  14. Make ready 2 tbsp water
  15. Take Salt
  16. Get Pepper
  17. Take Pinch sugar
  18. Prepare Squeeze lemon

Simmer until cooked according to the instructions on the packet until all the liquid has been absorbed. Chop up all the vegetables and mix with the cooled quinoa. Place lettuce around a serving dish and place the quinoa in the middle. In a small saucepan, bring water to a boil.

Steps to make Spinach and quinoa salad with garlic and chilli prawns:
  1. Marinate the prawns in salt, 2 tbsp oil, smoked paprika, crushed garlic and chilli flakes. Just meanwhile the quinoa is cooking.
  2. Cook the 3/4 cup of quinoa in double amount of water until soft.
  3. Mix the leaves, spinach and shredded carrot in a bowl. In a separate bowl mix dill, 2tbsp of oil, 2 tbsp water, a squeeze of lemon and a tiny sugar for dressing.
  4. When quinoa is cooked, drain excess water if needed and spread the quinoa on a plate to cool a little.
  5. Add a few tbsp of oil to a frying pan and heat it up to medium heat. Add prawns and marinate and fry them slowly until they become pink.
  6. Mix the salad, dressing and quinoa. Portion them into plates put the prawns on the top and drizzle it with some of the leftover juice from the sauce pan. Put some pomegranate seeds on top and enjoy!

Remove from the heat; fluff with a fork. In a large bowl, combine the warm quinoa, spinach and cranberries. For dressing, in a small bowl, whisk the oil, orange juice, vinegar, maple syrup, garlic, salt and pepper. Cut garlic head in half crosswise, breaking apart to separate whole cloves. Wrap half of head in foil; reserve remaining garlic for another use.

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