And so continues the quinoa ‘health’ trend. I tried my hand at quinoa last week for the first time, to great success (see here), but at the time I hadn’t thought that a single cup of quinoa grain would make me close to four cups worth of the stuff. While I had used as much as I can, I still had about half in the fridge. Wednesday was my day off, and staring inside the fridge at what I had, I decided to use it up by throwing together an impromptu salad, using some frozen green prawns leftover in the freezer and other vegetables.
This recipe is using ingredients that I all had at home in that moment. I understand not everyone has the exact same ingredients available, i.e. fresh thyme, green prawns, but hopefully it will provide you with some inspiration as to how to use quinoa, as it is still such a new ingredient that many people don’t really know what to do with it.
And in this recipe, you fry it. Yes, fry it. It’s not any different to fried rice, really. If your cooked quinoa has sat in the fridge for a while, it will be cold in a not-very-pleasant way, and I saw somewhere that if you fry it, it can make it a little crispy and even nuttier in flavour depending on the oil you use. So here we go!
You will need:
- Handful or so of raw green prawns, peeled, de-veined;
- Mixed salad (rocket, baby spinach, lettuce);
- 1 + 1/2C cooked quinoa;
- 1/4 Hass avocado;
- Four strands of fresh thyme leaves;
- 1/4 lemon;
- White wine;
- Black pepper;
- 2 tablespoons olive oil;
- Your choice of dressing to serve (I used Kewpie mayonnaise).
Marinate your prawns in the thyme leaves, squeeze in the lemon and chop up the lemon into segments before putting that in too. Splash over a little bit of white wine and black pepper before setting aside.
Heat the two tablespoons of oil in a medium frying pan until hot, then add the cooked quinoa. Cook, stirring, over a low-medium heat until the quinoa begins to turn golden.
Transfer it to a bowl before topping it with washed salad leaves and the chopped avocado.
Return the now empty frying pan to the heat, reduce heat to low and pour in the prawns with its marinade, as well as the lemon segments. Allow to simmer just as the prawns begin to curl and become less translucent, then flip over.
Top the salad with the cooked prawns, then using tongs, pick up the lemon and squeeze it over the whole salad. Top the salad with your desired dressing of choice.
A healthy salad simply perfect for summer, and it would be a fabulous, different addition to any Christmas Day barbeque, party or the like.
Gosh that really has reminded me of all the rest of the Christmas shopping I’ve got to do! Hopefully you’re more on top of it than I am.
Take care 🙂 xx