A super dish with superfood powers, this prawn, carrot, mango and lime quinoa salad with chilli oil recipe is packed with essential vitamins and minerals – from potassium and calcium in the prawns to vitamin K and beta-carotene from the mango and carrot. Either eat alone as a salad for lunch or serve with grilled chicken or fish in the evening. You can easily (and cheaply) make your own chilli oil by infused dried chilli flakes in a bottle of olive oil.
Ingredients
(serves 2)
250g Quinola Mothergrain Pearl & Black Express Quinoa
150g king prawns, cooked and peeled
3 carrots, peeled and finely grated
I mango, peeled and chopped
Juice of 1 large lime
Large bunch of chopped coriander
Drizzle of chilli oil
Method
Heat Pearl and Black Quinoa Express in the microwave for two minutes.
Tip the packet of quinoa into a large bowl with the prawns, grated carrot, chopped mango and mix.
Pour in the juice of the lime, drizzle with chilli oil and scatter the chopped coriander on top.
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