Prawn & Quinoa Bowl with Avocado, Asparagus and Mango Flavour Pearls

Prawn & Quinoa Bowl with Avocado, Asparagus and Mango Flavour Pearls

 A salad that’s fresh and light so perfect for lunch or hot weather entertaining. This is a dish that can easily be adapted to what you have handy and what you enjoy eating, so feel free to change the ingredients. Personally I could eat prawns all day long! 

If you love chicken…add some grilled or smoked chicken instead of the prawns. Vegetarians…add some nutty grilled tempeh or a soft boiled egg. Snow peas would be a nice substitute if Asparagus is out of season. You get the idea.

What you’ll need…

Lets get started

Rinse 100g quinoa in cold water (this will help stop it sticking together). Tip the rinsed quinoa into a pot and cover with around 300ml cold water. Bring it to the boil and cook for 12-15 mins, or until the grains have doubled in size. I like to rinse it in cold water to cool it down here too. Drain and pop it in a bowl. Add in your chopped chives or spring onions, some salt and pepper and a little olive oil. Set it aside until you’re ready to serve (this can be done a day prior)

Peel and devein your prawns. If you’re not sure how, take a peek HERE

Put a pot of water on the stove to boil. Add a generous pinch of salt too. Cut or snap off any woody ends from your asparagus spears. If they are quite big you may wish to cut them in half too. Drop them into the boiling water for around a minute to blanch them and refresh in iced water to stop the cooking and keep them nice and green. Look HERE  if you want to see how it’s done. Put them aside until you’re ready to serve.