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Exotic Spiced Grilled Prawns with Quinoa and Avocado Salad
Exotic Spiced Grilled Prawns with Quinoa and Avocado Salad

Exotic Spiced Grilled Prawns with Quinoa and Avocado Salad
A vibrant and nutritious dish featuring grilled prawns with a refreshing quinoa and avocado salad.
Exotic Spiced Grilled Prawns with Quinoa and Avocado Salad

To provide a balanced meal with lean protein, healthy fats, and complex carbohydrates to sustain energy levels for the day's activities.

Ingredients:
1
Servings
  • 200
    g
     prawn
  • 100
    g
     quinoa
  • 1
    item
     avocado
  • 100
    g
     cherry tomato
  • 0.5
    item
     red onion
  • 1
    item
     lime
  • 10
    g
     coriander
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 1
    tsp
     salt
Preparation Time: 45 minutes
Exotic Spiced Grilled Prawns with Quinoa and Avocado Salad
Instructions:
  1. Rinse the quinoa under cold water and cook according to package instructions. Set aside to cool.
  2. In a bowl, mix olive oil, minced garlic, cumin, paprika, and salt. Add prawns and marinate for 15 minutes.
  3. Preheat a grill pan over medium-high heat. Grill prawns for about 2-3 minutes on each side until cooked through.
  4. Dice the avocado and halve the cherry tomatoes. Finely chop the red onion and coriander.
  5. In a large bowl, combine cooked quinoa, avocado, cherry tomatoes, red onion, and coriander.
  6. Squeeze lime juice over the salad and toss gently to combine.
  7. Serve grilled prawns on top of the quinoa salad.
Nutrition Per Serving 600 g Per 100g
Energy 790 kcal 132 kcal
Protein 40 g 6.7 g
Fibre 15 g 2.5 g
Salt 2 g 0.3 g
Sugar 5 g 0.8 g
Carbohydrates 60 g 10.0 g
Fat 45 g 7.5 g
  • 200
    g
     prawn
  • 100
    g
     quinoa
  • 1
    item
     avocado
  • 100
    g
     cherry tomato
  • 0.5
    item
     red onion
  • 1
    item
     lime
  • 10
    g
     coriander
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 1
    tsp
     salt
1
Servings
0

Rinse the quinoa under cold water and cook according to package instructions. Set aside to cool.

In a bowl, mix olive oil, minced garlic, cumin, paprika, and salt. Add prawns and marinate for 15 minutes.

Preheat a grill pan over medium-high heat. Grill prawns for about 2-3 minutes on each side until cooked through.

Dice the avocado and halve the cherry tomatoes. Finely chop the red onion and coriander.

In a large bowl, combine cooked quinoa, avocado, cherry tomatoes, red onion, and coriander.

Squeeze lime juice over the salad and toss gently to combine.

Serve grilled prawns on top of the quinoa salad.

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