Fresh Shrimp and Quinoa Salad

• quinoa↗60g g
• boiled peeled prawns150g g
• small avocado↗1

  pitted, sliced

• cucumber↗¼

  halved, sliced into rounds

• cress↗50g g
• cherry tomatoes↗100g g

  halved

• lime zest and juice
• red chili↗1

  seedless, finely sliced

• green onions↗2

  trimmed, finely sliced

• gluten-free tamari↗1 ч. л. tsp
• cilantro↗жменя handful

  chopped

• rapeseed oil↗1 ч. л. tsp
• maple syrup↗½ ч. л. tsp

Step-by-step instructions

1. 1

   Cook the quinoa in a small saucepan for 15 minutes, until the grains are tender and slightly swollen. Drain any excess water and transfer the quinoa to a bowl.

2. 2

   Prepare the dressing: in a separate bowl combine lime zest and juice with finely sliced red chili.

3. 3

   Add half of the dressing, green onions, tamari and half of the cilantro to the quinoa. Then add the sliced avocado, cucumber, cress, cherry tomatoes and stir.

4. 4

   Divide the salad onto two plates.

5. 5

   Add rapeseed oil and maple syrup to the remaining dressing, mix well and fold in the prawns. Drizzle the prawns over the salad and sprinkle the remaining cilantro before serving.