Asian Prawn & Quinoa Salad Recipe

Introduction

This Asian prawn and quinoa salad is a fresh and vibrant dish perfect for a light lunch or dinner. Combining tender quinoa, juicy prawns, and crisp vegetables with a tangy lime and chilli dressing, it delivers a delightful balance of flavors and textures.

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 of coriander, chopped
• 1 tsp rapeseed oil
• ½ tsp maple syrup

Instructions

1. 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 tip into a bowl.
2. Step 2: Meanwhile, make the dressing by mixing the lime zest, lime juice, and chopped red chilli in a bowl.
3. Step 3: Stir half of the dressing into the quinoa along with the spring onions, tamari, and half the chopped coriander.
4. Step 4: Add the avocado, cucumber, watercress, and cherry tomatoes to the quinoa mixture and toss gently to combine. Spoon onto two serving plates.
5. Step 5: Stir the rapeseed oil and maple syrup into the remaining dressing, then toss in the prawns until coated.
6. Step 6: Spoon the dressed prawns on top of the quinoa salad and scatter the remaining coriander over to serve.

Tips & Variations

• For extra crunch, add chopped roasted peanuts or cashews on top just before serving.
• If you prefer less heat, reduce or omit the red chilli and use a mild tamari or soy sauce alternative.
• Substitute cooked chicken or tofu for prawns to make this salad vegetarian or differently flavored.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the quinoa and dressing separate from the prawns and vegetables to maintain freshness. Reheat the quinoa if desired before serving, but it’s best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry prawns or frozen prawns for this recipe?

It’s best to use cooked shelled prawns for convenience and texture. If using frozen prawns, thaw them completely and pat dry before tossing in the dressing.

Is quinoa gluten-free?

Yes, quinoa is naturally gluten-free, making this salad suitable for gluten-intolerant diets, especially when using gluten-free tamari.

Asian Prawn & Quinoa Salad Recipe

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★★★★★

4.6 from 85 reviews

A fresh and vibrant Asian-inspired prawn and quinoa salad combining tender quinoa, succulent prawns, crisp vegetables, and a zesty lime and chili dressing for a healthy and satisfying meal.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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 coriander, chopped (divided into halves)
• 1 tsp rapeseed oil
• ½ tsp maple syrup

Instructions

1. Cook the quinoa: Boil the quinoa in a small pan for 15 minutes until the grains are tender and appear to have burst. Drain well and transfer to a bowl to cool slightly.
2. Prepare the dressing part one: In a small bowl, mix the lime zest, lime juice, and finely chopped red chilli to create the first part of the dressing.
3. Mix quinoa with dressing and vegetables: Stir half of the dressing into the cooked quinoa along with the chopped spring onions, wheat-free tamari, and half of the chopped coriander. Then gently fold in the avocado slices, cucumber, watercress, and cherry tomatoes. Spoon this salad mixture evenly onto two serving plates.
4. Prepare prawn dressing and assemble: Into the remaining dressing, stir in the rapeseed oil and maple syrup, then toss the cooked prawns in this mixture.
5. Finish and serve: Spoon the dressed prawns on top of the quinoa salad on each plate, then scatter the remaining coriander over the top for garnish and serve immediately.

Notes

• You can substitute quinoa with other grains like couscous or bulgur if preferred, but cooking times will vary.
• To make it vegan, replace prawns with marinated tofu or chickpeas.
• Adjust the amount of chilli to your heat preference.
• Use gluten-free tamari to ensure the recipe is gluten-free.
• For extra texture, sprinkle some toasted nuts or seeds over the salad before serving.

Keywords: Asian prawn salad, quinoa salad, healthy salad, gluten-free salad, lime dressing, easy prawn recipe