Quinoa salad with barbecue prawn kebabs

05 June 2013

This recipe of quinoa salad with Tenderstem broccoli, soy beans and chilli dressing, served with barbecue prawn and spring onion kebabs, is a light, healthy summer dish that is perfect for barbecues or al fresco dining

Preparation time

5

Cooking time

15

Serves

4



Ingredients

For the dressing

  • 3 tbsp olive oil
  • Juice & zest 1 lemon
  • 2 long red chillies, finely chopped
  • 2 cloves garlic, crushed
  • A small bunch of flatleaf parsley, chopped
  • Salt & freshly ground black pepper

For the prawn kebabs

  • 300g raw king prawns
  • A bunch of spring onions, cut into 3cm lengths
  • 4 long wooden skewers, soaked in cold water for 30 minutes

For the quinoa salad

  • 200g quinoa
  • 300g frozen soy beans (or use frozen peas if you prefer)
  • 240g Tenderstem broccoli, cut into 3-4cm pieces

Method

In a mixing bowl whisk together the olive oil, lemon juice and zest, chilli, garlic and parsley. Season to taste with salt and black pepper.

Add 2 tablespoons of the dressing to another bowl, and toss in the prawns and the spring onions. Set aside to marinate whilst you make the salad.

Cook the quinoa according to the packet instructions - about 12-15 minutes - and toss through the rest of the dressing whilst still warm.

Blanch the Tenderstem and soy beans (or peas) in boiling water for 3 minutes until just tender but with plenty of bite. Drain well and toss through the quinoa. Taste to check the seasoning, adding a little more salt and pepper if necessary. Set aside while you finish the kebabs.

Take a wooden skewer and thread alternately with prawns and pieces of spring onion. Heat a BBQ or griddle pan to hot and cook the kebabs for 2-3 minutes on each side until the prawns are pink and cooked through. Serve immediately with generous helping of salad.

Our thanks to www.tenderstem.co.uk for providing this recipe.

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