Quinoa, Prawn and Avocado salad
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,000.3
- Total Fat: 96.8 g
- Cholesterol: 884.0 mg
- Sodium: 1,143.1 mg
- Total Carbs: 169.3 g
- Dietary Fiber: 42.3 g
- Protein: 123.4 g
IntroductionThis is quick and easy to make, and packs a protein punch. This is quick and easy to make, and packs a protein punch.
3/4 cup Quinoa rinsed and drained
11/2 cups water
1 lb cooked prawns (fresher is better of course, but frozen is quick)
2 stalks celery
1/2 cup parsely
chili peppers to taste
1 large avocado
15 kumquats or sections from 1 grapefruit.
1/4 cup Extra Virgin Olive Oil (Sesame oil also tastes great in this)
2 T Balsamic vinegar
salt to taste
add the pepper, celery and parsley first to the still-hot quinoa, then the dressing. This gives the quinoa a chance to cool down while absorbing the flavors of the less-delicate vegetables. Then add the peppers, shrimp, avocado and citrus.
While quinoa is cooking, chop vegetables into bite-sized sizes and mix the olive oil and balsamic vinegar to make a dressing. Prepare shrimp. When quinoa has absorbed all the water, transfer into a large bowl and mix all ingredients together.
Serving Size: makes 6 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user ACOHKASIA97.