Asian Prawn Quinoa Salad Recipes

ASIAN PRAWN & QUINOA SALAD

Asian prawn & quinoa salad image

This fresh salad is 3 of your 5-a-day. With zingy lime and a hit of chilli heat, it's also a great introduction to quinoa if you haven't tried it before

Provided by Sara Buenfeld

Categories Lunch

Time 30m

Number Of Ingredients 13

Ingredients

60g quinoa
150g cooked shelled prawns
1 small avocado , stoned and sliced
¼ cucumber , halved and sliced
50g watercress
100g cherry tomatoes , halved
finely grated zest and juice 1 large lime
1 red chilli , deseeded and finely chopped
2 spring onions , trimmed and finely chopped
1 tsp wheat-free tamari
handful coriander , chopped
1 tsp rapeseed oil
½ tsp maple syrup

Steps:

Boil the quinoa in a small pan for 15 mins until the grains are tender and look like they have burst. Drain well and tip into a bowl. Meanwhile, make the dressing: mix the lime zest and juice and the chilli in a bowl.
Stir half the dressing into the quinoa with the spring onions, tamari and half the coriander. Stir in all the salad vegetables, then spoon onto two serving plates.
Stir the oil and maple syrup into the remaining dressing and toss in the prawns. Spoon onto the quinoa salad and scatter over the coriander to serve.

Nutrition Facts : Calories 305 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 1.5 milligram of sodium

ASIAN QUINOA SALAD

Asian Quinoa Salad image

An Asian-inspired vegetarian salad made with quinoa, cabbage, edamame, and a spicy sweet dressing.

Provided by jodster52

Categories Salad Grains Quinoa Salad Recipes

Time 1h10m

Yield 4

Number Of Ingredients 13

Ingredients

2 cups vegetable broth
1 cup quinoa
1 ½ cups thinly sliced purple cabbage
1 cup chopped carrots
1 cup frozen shelled edamame (green soybeans)
4 green onions, thinly sliced
1 ½ tablespoons rice wine vinegar
1 tablespoon vegetable oil
2 teaspoons sriracha sauce
2 teaspoons soy sauce
1 teaspoon minced fresh ginger
1 ½ teaspoons white sugar
½ teaspoon Asian-style mustard

Steps:

Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to medium, and simmer, stirring occasionally, until quinoa is tender and liquid is absorbed, 10 to 15 minutes. Remove saucepan from heat and cool.
Mix cabbage, carrots, edamame, and green onions together in a large bowl.
Whisk vinegar, oil, Sriracha sauce, soy sauce, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture. Stir quinoa into salad and toss to coat. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 241.3 calories, Carbohydrate 39.1 g, Fat 6.4 g, Fiber 5.6 g, Protein 7.6 g, SaturatedFat 0.9 g, Sodium 584.9 mg, Sugar 7.2 g

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