Asian Prawn & Quinoa Salad Recipe
Introduction
This Asian prawn and quinoa salad is a light, refreshing meal packed with vibrant flavors and textures. Perfect for a healthy lunch or dinner, it combines tender prawns, fresh vegetables, and a zesty lime dressing for a deliciously satisfying dish.
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 of 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
Instructions
- Step 1: Boil the quinoa in a small pan for 15 minutes until the grains are tender and look like they have burst. Drain well and transfer to a bowl.
- Step 2: Meanwhile, prepare the dressing by mixing the lime zest, lime juice, and chopped chilli in a small bowl.
- Step 3: Stir half of the dressing into the quinoa along with the spring onions, tamari, and half of the chopped coriander. Add the avocado, cucumber, watercress, and cherry tomatoes, then toss gently to combine.
- Step 4: In the remaining dressing, mix the rapeseed oil and maple syrup. Toss this mixture with the cooked prawns.
- Step 5: Spoon the quinoa salad onto two serving plates, top with the dressed prawns, and scatter over the remaining coriander to serve.
Tips & Variations
- For extra crunch, add sliced roasted peanuts or cashews on top before serving.
- Swap watercress for baby spinach or arugula if preferred.
- Use lime juice from fresh limes for the best bright flavor.
- To make it vegan, omit prawns and add marinated tofu or chickpeas instead.
Storage
Store any leftover salad and prawns separately in airtight containers in the refrigerator for up to 2 days. To reheat, warm prawns gently in a pan or microwave, then combine with the salad just before serving to keep the quinoa and vegetables fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I cook quinoa in advance?
Yes, quinoa can be cooked a day ahead and stored in the refrigerator. Just make sure it is well cooled and drained before storing to maintain its texture.
What can I substitute for tamari?
If you don’t have tamari, you can use soy sauce as a substitute. For a gluten-free option, ensure the soy sauce is gluten-free or use coconut aminos for a similar flavor.
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Asian Prawn & Quinoa Salad Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
This vibrant Asian prawn and quinoa salad combines protein-rich quinoa and succulent prawns with fresh vegetables and a zesty lime dressing. Perfect as a light lunch or refreshing dinner, this salad balances textures and flavors with creamy avocado, crisp cucumber, peppery watercress, and a hint of chili for mild heat.
Ingredients
Salad
- 60g quinoa
- 150g cooked shelled prawns
- 1 small avocado, stoned and sliced
- ¼ cucumber, halved and sliced
- 50g watercress
- 100g cherry tomatoes, halved
Dressing
- Finely grated zest and juice of 1 large lime
- 1 red chilli, deseeded and finely chopped
- 2 spring onions, trimmed and finely chopped
- 1 tsp wheat-free tamari
- Handful of coriander, chopped (divided usage)
- 1 tsp rapeseed oil
- ½ tsp maple syrup
Instructions
- Cook the quinoa. Boil the quinoa in a small pan for 15 minutes until the grains are tender and appear to have burst, indicating they are fully cooked. Drain well and transfer the quinoa to a large bowl to cool slightly.
- Prepare the dressing base. In a small bowl, combine the lime zest and juice with the finely chopped deseeded red chilli to create the zesty and mildly spicy dressing foundation.
- Mix quinoa with dressing and aromatics. Stir half of the lime and chilli dressing into the cooked quinoa along with the chopped spring onions, wheat-free tamari, and half of the chopped coriander. This marinates the quinoa and infuses it with fresh flavors.
- Add the vegetables. Gently fold in the sliced avocado, halved cherry tomatoes, cucumber slices, and fresh watercress into the quinoa mixture until evenly combined.
- Plate the salad. Spoon the prepared quinoa and vegetable mixture onto two serving plates, creating a colorful base.
- Finish the dressing for prawns. To the remaining lime and chilli dressing, stir in the rapeseed oil and maple syrup. Toss the cooked shelled prawns in this sweet and tangy dressing to coat evenly.
- Assemble and garnish. Spoon the dressed prawns on top of the quinoa salad and scatter the remaining chopped coriander over the dish for a fresh aromatic finish. Serve immediately.
Notes
- Use cooked shelled prawns to save time—fresh or frozen can both be used as long as they are fully cooked.
- Deseeding the chili reduces spiciness; adjust according to your preferred heat level.
- Quinoa should be rinsed before cooking to remove any bitterness, although this was not stated, it is recommended.
- This salad is best eaten fresh but can be stored in an airtight container in the refrigerator for up to 1 day.
- Substitute tamari with soy sauce if gluten is not a concern.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
Keywords: Asian prawn salad, quinoa salad, healthy seafood salad, gluten-free salad, quick lunch, lime dressing, watercress salad
