Pacific Prawn and Avocado Grain Bowl with Citrus Dressing
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Ingredients
- 500 g raw king prawns, peeled and deveined
- 200 g quinoa
- 1 avocado
- 150 g cherry tomatoes, halved
- 1 lime
- 1 lemon
- 2 tbsp olive oil
- 2 spring onions, sliced
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 442 kcal
- Protein
- 30.2 g
- Carbohydrate
- 33 g
- of which sugars
- 3.2 g
- Fat
- 18.1 g
- of which saturates
- 2.6 g
- Fibre
- 9.2 g
- Salt
- 0.59 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the quinoa according to the pack instructions.
- 2
Heat a little of the olive oil in a frying pan and cook the prawns for 3-4 minutes, turning once, until pink and cooked through.
- 3
Whisk the lime and lemon juice with the remaining olive oil to make the dressing.
- 4
Divide the quinoa, cherry tomatoes and avocado between four bowls, top with the prawns, scatter with the spring onions and coriander, and drizzle with the dressing.
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