Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, spinach and quinoa salad with garlic and chilli prawns. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Spinach and quinoa salad with garlic and chilli prawns is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Spinach and quinoa salad with garlic and chilli prawns is something which I’ve loved my entire life. They are fine and they look wonderful.
This Quinoa Salad is more than just a side dish. To add variety to this salad throughout the week, try topping it with a hard or soft boiled egg, adding some How to Make Spinach, Chickpea, and Quinoa Salad - Step by Step Photos. This salad starts with two cups of cooked quinoa, or other grain or pasta.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook spinach and quinoa salad with garlic and chilli prawns using 18 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Spinach and quinoa salad with garlic and chilli prawns:
- Prepare 180 g uncooked prawns (I used frozen)
- Take Chilli flakes
- Make ready 1-2 tsp smoked paprika
- Get 2-3 tbsp oil
- Make ready Salt
- Make ready 3 small cloves garlic
- Take 2 handful spinach
- Make ready 1 handful mixed leaves
- Get 1 carrot
- Take 3/4 cup quinoa
- Get 1/2 pomegranate
- Prepare Dill
- Get 2 tbsp oil
- Get 2 tbsp water
- Take Salt
- Take Pepper
- Prepare Pinch sugar
- Prepare Squeeze lemon
My hearty and healthy quinoa salad with beets, arugula, spinach, carrot and cashew nuts in a garlic lemon vinaigrette dressing. Mix together the quinoa, cherry tomatoes, parsley, dill, and mint in a small bowl. Place the spinach and green beans on the bottom of a large salad plate, top with quinoa mix and scatter prawns and macadamia nuts over the salad and drizzle. A hearty chickpea quinoa salad high in plant based protein makes a great meal prep work lunch that's vegan and gluten free!
Instructions to make Spinach and quinoa salad with garlic and chilli prawns:
- Marinate the prawns in salt, 2 tbsp oil, smoked paprika, crushed garlic and chilli flakes. Just meanwhile the quinoa is cooking.
- Cook the 3/4 cup of quinoa in double amount of water until soft.
- Mix the leaves, spinach and shredded carrot in a bowl. In a separate bowl mix dill, 2tbsp of oil, 2 tbsp water, a squeeze of lemon and a tiny sugar for dressing.
- When quinoa is cooked, drain excess water if needed and spread the quinoa on a plate to cool a little.
- Add a few tbsp of oil to a frying pan and heat it up to medium heat. Add prawns and marinate and fry them slowly until they become pink.
- Mix the salad, dressing and quinoa. Portion them into plates put the prawns on the top and drizzle it with some of the leftover juice from the sauce pan. Put some pomegranate seeds on top and enjoy!
A hearty high-protein plant-based salad with chopped spinach, chickpeas, quinoa, cucumber, red onion, and pomegranate arils. A colorful salad of fluffy quinoa, chickpeas, spinach and feta make a terrific summer side dish or a vegetarian main course all on its own. Combine the chickpeas, spinach, tomatoes, scallions and cooled quinoa in a large bowl. Add the feta, lemon juice and olive oil and toss gently but thoroughly to. While your quinoa (or other grain) is cooking, prepare the vinaigrette so it has a few minutes for the In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, garlic powder Add the warm quinoa to the salad and stir to combine.
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