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Prawn, carrot, mango and quinoa salad recipe


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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Prawn, carrot, mango and lime quinoa salad with chilli oil recipe
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