Peach & Apricot Quinoa Salad w/ Prawns
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Ingredients
  • For Quinoa Salad
  • 2 cups / 370g cooked quinoa
  • 1 peach, cut into ½-inch cubes
  • 2 apricots, cut into ½-inch cubes
  • ¼  red onion, small dice (approximately ¼ cup)
  • ¼  red bell pepper, cut into ½-inch cubes (approximately ¼ cup)
  • 1 jalapeno, seeded, small dice
  • Handful cilantro, roughly chop
  • Juice form1 fresh lime
  • 3 Tbs / 45ml extra virgin olive oil
  • 1 ½ tsp / 7g sea salt
  • ½ tsp / 2g black pepper
  • For Prawns
  • 14 oz / 400g prawns, peeled and deveined (You can use jumbo or large shrimp and reduce cooking time)
  • 1 Tbs / 15g butter
  • Pinch of salt and pepper
Instructions
  1. In a large mixing bowl combine all ingredients for quinoa salad and toss well. Keep in a refrigerator while cooking prawns.
  2. Heat a large skillet (such as a cast iron pan) over high heat; add butter and let it melt. Place prawns and cook 2 minutes each side. If you are using smaller shrimp, cook less time. Remove from skillet.
  3. In a serving bowl, place quinoa salad and top with pan-fried prawns. Sprinkle some cilantro if you like, and serve immediately. Enjoy!
Nutrition Information
Serving size: 3 Calories: 812 Fat: 28g Saturated fat: 6g Unsaturated fat: 20g Carbohydrates: 91g Sugar: 7g Sodium: 2244mg Fiber: 11g Protein: 49g Cholesterol: 296mg
Recipe by Seonkyoung Longest at https://seonkyounglongest.com/peach-apricot-quinoa-salad/