Fresh, zesty, and perfect for warm weather (even if it’s not that hot in the UK just yet!). This prawn quinoa salad is packed with vibrant flavours, light textures, and a refreshing lemony dressing.
Cooked king prawns, herby couscous, and crunchy vegetables come together with a drizzle of tangy honey-lemon dressing. It’s easy to prepare, perfect for meal prep, and tastes even better after chilling in the fridge.
Serve it up for a summer lunch or light dinner—this one’s a keeper!
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 of parsley chopped
- 1/2 vegetable cube to cook the quinoa
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.