Quinoa and Prawn Salad with Yuzu Dressing Recipe
TV chef, Dean Edwards, has created a delightful recipe using whole grain quinoa and tangy yuzu
Cost Per Serving
Nutrition Per Serving
- Calories543 kcal
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Starchy foods like bread, breakfast cereals or potatoes are a good source of carbohydrate and should make up just over a third of the food you eat. When eaten, carbohydrates are broken down into glucose, which is used to fuel cells in your body like brain and muscle cells. Some people think starchy carbohydrates are fattening, but gram for gram it contains less than half the calories of fat. Choose whole grain or high fibre varieties where you can as they often contain more nutrients.
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- Bring the stock to the boil in a small saucepan, add the quinoa and cook for 15 minutes until tender. Drain then leave aside.
- Meanwhile, mix the prawns with 1 tsp of yuzu juice and set aside.
- For the dressing, mix 1 tbsp (3 tsp) yuzu juice with 1 tbsp (3 tsp) rapeseed oil and the vinegar.
- Heat 2 tsp rapeseed oil in a wok or small frying pan and fry the prawns on a high heat for 2 minutes until pink.
- Tip the cooked quinoa into a large bowl and add the parsley, spring onions, mango, pine nuts and mixed seeds, then pour the dressing over the top. Mix it all together.
- Spoon the quinoa mixture into a serving bowl, then top with the prawns. Serve straight away.
- Yuzu is a Japanese citrus fruit. If you’d like a substitute for this, use lemon, lime or mandarin juice or a combination of these in the same volume.
- To reduce the fat content, half the amount of pine nuts/mixed seeds.