Name: Peach & Apricot Quinoa Salad w/ Prawns
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 3
Ingredients: 2 cups / 370g cooked quinoa; 1 peach, cut into 1/2-inch cubes; 2 apricots, cut into 1/2-inch cubes; ¼ red onion, small dice (approximately 1/4 cup); ¼ red bell pepper, cut into 1/2-inch cubes (approximately 1/4 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; 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

Description

Ingredients

Units Scale

For Quinoa Salad

2 cups / 370g cooked quinoa
1 peach, cut into 1/2-inch cubes
2 apricots, cut into 1/2-inch cubes
1/4 red onion, small dice (approximately 1/4 cup)
1/4 red bell pepper, cut into 1/2-inch cubes (approximately 1/4 cup)
1 jalapeno, seeded, small dice
Handful cilantro, roughly chop
Juice form1 fresh lime
3 Tbs / 45ml extra virgin olive oil
1 1/2 tsp / 7g sea salt
1/2 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

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Instructions

In a large mixing bowl combine all ingredients for quinoa salad and toss well. Keep in a refrigerator while cooking prawns.
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.
In a serving bowl, place quinoa salad and top with pan-fried prawns. Sprinkle some cilantro if you like, and serve immediately. Enjoy!

Prep Time: 15 mins
Cook Time: 5 mins