Prawn, avocado and quinoa salad

Ingredients

• 100g quinoa
  
• 15g butter
• 4 garlic cloves, finely chopped
• 500g raw prawns with tail-shells on
• 250g tomatoes, cut into wedges
• Bunch of fresh dill, chopped
• Bunch of parsley, chopped
• 2 spring onions, finely sliced
• 1 large ripe avocado, halved, stoned, peeled and sliced
• 50g Kalamata olives, chopped
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 1 vegetables stock
• Salt and pepper

Directions

• Place the quinoa in a large pan with the vegetables stock and cover with water. Bring to the boil and cook for 20 minutes, until tender.
• Meanwhile, heat the butter in a large frying pan, add the garlic and prawns and cook for 3 minutes, until the prawns are cooked through. (I left the tail shells on but it was very messy to eat, I suggest you peel the prawns after frying)
• Place the prawns in a large bowl and stir in the tomatoes, dill, parsley, onions, avocado, chopped olives, extra-virgin olive oil, lemon zest (1tbsp) and the lemon juice. Stir in the drained quinoa and season well to taste.

Calories: 378

Serves: 2

Time: 45 minutes

Health benefits: Cardiovascular disease, diabetes, high blood pressure, colon cancer and obesity. Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fiber. It is one of the few plant foods that are considered a complete protein and contains all pernine essential amino acids.