Quinoa, prawn & asparagus salad with coriander & lime dressing

Super tasty meets super healthy. Not something you read every day, right? This salad has become an absolute favourite in our household - it is inspired by an old clipping out of a magazine supplement, but just as happens with dishes you make over and over again (we have this almost every week), it has been adapted, improved and reached a point where you just sleep-walk your way through the recipe, using some main components but also throwing in whatever you might have left in the fridge.

I normally add some avocado, but as per usual all I could get at the supermarket that day was either so hard you could easily kill someone with it or completely mushy - so I threw in some green asparagus which we're also eating like mad at the moment. I vary the herbs a lot, using dill or basil, always coriander, though, simply because I am addicted to it. The prawns and quinoa are a constant, but it would taste equally nice with some pan-fried or even smoked salmon.

Quinoa is a relatively recent discovery of mine, I had tried it on various occasions and always completely overcooked it. Ever since I discovered I could steam it in my Thermomix, which takes all of 20 minutes and doesn't need any attention at all, I make quinoa at least twice a week - a big batch of it, too, so that I can throw some into a tasty salad, add some to a, say, tomato soup and feed the kids with it as well. Perfectly versatile and super healthy: as well as being a comforting carb, it is one of the few non-meat products that contain all your essential amino acids. Plus it contains more protein than beef, balancing out your naughty carb fix niftily!

Quinoa, prawn & asparagus salad with coriander & lime dressing
(serves 4 as a light meal)

100 g quinoa grains
400 g raw, shelled prawns
1 tbsp ghee (or butter)
1 clove garlic (crushed)
2 cm red chilli (deseeded and finely chopped) - optional
6 spring onions (sliced, incl. greens)
200 g green asparagus (or tenderstem broccoli)
2 handful black olives (stonedstones removed)
20 cherry tomatoes (halved)
1 large handful coriander (cilantro) leaves
1 handful dill or basil
1 ripe avocado (optional)
juice of 2 limes
3 tbsp good quality extra-virgin olive oil
4 lime halves to serve

Steam the quinoa with a little sea salt for 20 minutes or prepare to packet instructions. (I prefer steaming as there is no way for it to get mushy and slimey.) Leave to cool.

Meanwhile, heat the ghee (or butter) in a frying pan, add the crushed garlic and chopped chilli and fry for about a minute until fragrant, but not yet browning. Dry the prawns with some kitchen towel, then add to the pan. Fry for about 1-2 minutes on each side, taking care not to overcook them - you want them to look a pale pink/orange all over, no grey, transluscent bits remaining. Take the pan off the heat, transfer prawns to a bowl and leave to cool there.

Meanwhile cook or steam the asparagus (or broccoli) for about 5-7 minutes, they should still have a bite. Refresh immediately in ice-cold water, then drain, pat dry and cut into bite-sized pieces.

Chop the herbs roughly, peel the avocado (if using) and cut into bite-sized chunks. Combine all the ingredients in a large salad bowl, drizzle over the olive oil and lime juice, season to taste.

Serve with a lime half per diner in case more tanginess is required.

Comments

[Gourmet Chick]

Sounds fabulous but I can never work out how to cook quinoa either. How would you recommend steaming without a thermomix?

[johanna]

hi gourmet chick,
i would suggest using a stainless steel steaming basket (they retail for about £5 in the UK) or one of those pasta pots with steamer inserts - the essential thing is that the quinoa should be wet when you start the steaming, but not be in contact with the water for too long, the cooking should take place through the steam collecting under the lid.
it would be great if you could report back!

[Kit]

I've never even eaten quinoa' let alone cooked it but it sounds like the ideal foodstuff! I wonder if my kids would go for it?

[Jenny @ NourishedKitchen]

Lovely. We have some fresh asparagus that was picked this morning and some local quinoa lurking in our cupboards. It's serendipitous that I came across your recipe!

[johanna]

hi kit

oh definitely! two of my kids are relatively picky, but they eat it just like rice! despite turning their noses on brown/whole rice!
do give it a try!
jx

[Daniel]

In our home, we use the term "heavy rotation" to describe great recipes like this.

They are such favorites that we make them over and over again, and we get faster and faster at making them. Better still, you can also get more and more flexible with how you make the recipe, based on veggies and foods you have on hand. Thanks for sharing.

Dan
Casual Kitchen

[Stacey Snacks]

I've never cooked quinoa at home, I will try this salad for certain!
I love the dressing!

[Emily]

Hi!
Great recipe. Just my sort of food. I am not confident in cooking quinoa. I don't have a steamer. What do you suggest. I have some in the house but am unsure how to cook it... and have ditched the packet!

[Katie]

Looks wonderful. Fresh, tasty and healthy. I really should cook quinoa more often