Ingredients
- 100 g quinoa
- 3 cups green beans, trimmed
- 1 teaspoon olive oil
- 2 garlic cloves, finely chopped
- 350 g raw prawns with tail-shells on
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 250 g punnet cherry tomatoes, halved
- ½ bunch fresh dill, chopped
- ½ bunch flatleaf parsley, chopped
- ¼ bunch mint, chopped
- 120 g baby spinach, roughly chopped
- 50 g macadamia nuts, roughly chopped
Method
Step 1
Place quinoa in a large saucepan and cover with water. Bring to the boil and cook for 20 minutes, or until tender. Drain well and set aside.
Step 2
Cook green beans in a saucepan of boiling water for 2-3 minutes or until tender. Drain. Refresh under cold running water, drain.
Step 3
Heat olive oil in a large frying pan, add garlic and prawns and cook for 3 minutes, until the prawns are cooked through.
Step 4
To make dressing, combine olive oil and lemon juice in a bowl and stir to combine.
Step 5
Mix together the quinoa, cherry tomatoes, parsley, dill, and mint in a small bowl.
Step 6
Place the spinach and green beans on the bottom of a large salad plate, top with quinoa mix and scatter prawns and macadamia nuts over the salad and drizzle with dressing.
