Spinach and quinoa salad with garlic and chilli prawns

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Spinach and quinoa salad with garlic and chilli prawns is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Spinach and quinoa salad with garlic and chilli prawns is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have spinach and quinoa salad with garlic and chilli prawns using 18 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Spinach and quinoa salad with garlic and chilli prawns:
  1. Take 180 g uncooked prawns (I used frozen)
  2. Take Chilli flakes
  3. Take 1-2 tsp smoked paprika
  4. Get 2-3 tbsp oil
  5. Prepare Salt
  6. Prepare 3 small cloves garlic
  7. Take 2 handful spinach
  8. Make ready 1 handful mixed leaves
  9. Prepare 1 carrot
  10. Get 3⁄4 cup quinoa
  11. Get 1⁄2 pomegranate
  12. Prepare Dill
  13. Get 2 tbsp oil
  14. Get 2 tbsp water
  15. Make ready Salt
  16. Prepare Pepper
  17. Take Pinch sugar
  18. Prepare Squeeze lemon

For dressing, in a small bowl, whisk the oil, orange juice, vinegar, maple syrup, garlic, salt and pepper. This simple spinach quinoa salad is full of fresh Mediterranean flavors, including lemon, sun-dried tomatoes and toasted almonds! It's vegan and gluten free, too, so it's a great potluck option. In a large saucepan, melt butter over medium.

Instructions to make Spinach and quinoa salad with garlic and chilli prawns:
  1. Marinate the prawns in salt, 2 tbsp oil, smoked paprika, crushed garlic and chilli flakes. Just meanwhile the quinoa is cooking.
  2. Cook the 3⁄4 cup of quinoa in double amount of water until soft.
  3. 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.
  4. When quinoa is cooked, drain excess water if needed and spread the quinoa on a plate to cool a little.
  5. 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.
  6. 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!

It's vegan and gluten free, too, so it's a great potluck option. In a large saucepan, melt butter over medium. Add water and bring to a boil. Stir in spinach and lemon zest, then season with salt and pepper. "Quinoa contains more protein than any other grain. The tiny, beige-colored seeds have a nice crunch.

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