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
Prep:15 mins
Serves 2
For the salad60g quinoa150g cooked shelled prawns1 small avocado, stoned and sliced¼ cucumber, halved and sliced50g watercress100g cherry tomatoes, halved
STEP 1Boil 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.STEP 2Stir 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.STEP 3Stir 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.
