This lemony prawn quinoa salad is everything I want in a summer bowl – fresh, filling, and full of flavour. It’s one of those meals that feels light and refreshing but keeps you full for hours, thanks to the combination of protein-rich prawns and fibre-filled quinoa. The sharpness of lemon juice, the crunch of cucumber, the pop of herbs… it’s simple, but it works so well.
What I love most is that you can make it ahead of time – ideal for busy days, picnics, or when the UK decides to surprise us with a bit of sunshine. You only need a few wholesome ingredients, no fancy equipment, and it comes together in under 30 minutes. Whether you’re looking for a quick lunch or a light dinner, this is the kind of salad that feels good to eat and good for you too.
Healthy And Nutritious
This bowl is bursting with nutritional goodness. Prawns are high in lean protein and low in fat, making them a great option for a light but satisfying meal. Quinoa is a complete plant-based protein that’s naturally gluten-free and full of fibre and minerals like magnesium and iron. The herbs add antioxidants, while cucumber and lemon juice support hydration and digestion. This is the kind of salad that supports energy, gut health and blood sugar balance in one refreshing bowl. According to ZOE Nutrition, incorporating a variety of plants – including herbs and whole grains – can help boost your gut microbiome, and this salad does exactly that.
Tips
- Cool the ingredients down: Run the cooked quinoa under cold water and let the prawns cool to keep everything fresh and crisp.
- Chop the cucumber small: This gives a better texture and evenly distributes freshness throughout the salad.
- Add the dressing just before serving: Keeps everything vibrant and stops it from going soggy if storing overnight.
- Double the recipe: This is great for meal prep – just store in the fridge and enjoy within a couple of days.
Swaps
Quinoa: Swap with bulgur wheat, couscous or rice.
Prawns: Grilled chicken, tofu or flaked salmon also work beautifully.
Dill & parsley: Use fresh mint or coriander if preferred.
Honey: Swap with maple syrup for a vegan dressing.
Pickled onions: If you don’t have time to pickle, use very finely sliced raw red onion.
Storage
Fridge: Store in an airtight container for up to 2 days. Add the dressing just before serving for best flavour.
Freezer: Not suitable for freezing.
More Prawn Recipes
Prawn Quinoa Salad
Ingredients
- 250 g king prawns frozen cooked
- 1/2 cucumber chopped in small cubes
- 2 spring onions
- small handful of dill
- chopped pickle onions from half red onion
- 1/2 lemon juice juice only
- 3 tbsp extra virgin olive oil
- 1 tbsp honey
- 100 g quinoa, cooked
- bunch parsley, chopped
- 1/2 vegetable stick cube
Instructions
- Cook the prawns in a pan from frozen and let them cool down. Add salt and pepper to taste.
- Cook the quinoa as per package instructions and run under cold water then drain well.
- In the meantime prepare your dressing. In a jar add: oil, lemon juice, onions and honey. Mix.
- It’s time to assemble your bowl. Add all your ingredients: quinoa, prawns, parsley, spring onions, dill and then drizzle the dressing on top.