Quinoa, Prawn and Avocado salad

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Nutritional Info
  • 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

View full nutritional breakdown of Quinoa, Prawn and Avocado salad calories by ingredient
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This is quick and easy to make, and packs a protein punch. This is quick and easy to make, and packs a protein punch.
Number of Servings: 1


    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.


cook quinoa until water is absorbed, about 15-20 minutes
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.

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