Spinach and quinoa salad with garlic and chilli prawns
Spinach and quinoa salad with garlic and chilli prawns

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, spinach and quinoa salad with garlic and chilli prawns. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Spinach and quinoa salad with garlic and chilli prawns is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Spinach and quinoa salad with garlic and chilli prawns is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook spinach and quinoa salad with garlic and chilli prawns using 18 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Spinach and quinoa salad with garlic and chilli prawns:
  1. Get 180 g uncooked prawns (I used frozen)
  2. Get Chilli flakes
  3. Take 1-2 tsp smoked paprika
  4. Take 2-3 tbsp oil
  5. Get Salt
  6. Make ready 3 small cloves garlic
  7. Prepare 2 handful spinach
  8. Make ready 1 handful mixed leaves
  9. Make ready 1 carrot
  10. Take 3/4 cup quinoa
  11. Make ready 1/2 pomegranate
  12. Get Dill
  13. Make ready 2 tbsp oil
  14. Make ready 2 tbsp water
  15. Take Salt
  16. Prepare Pepper
  17. Take Pinch sugar
  18. Get Squeeze lemon
Instructions to make Spinach and quinoa salad with garlic and chilli prawns:
  1. Marinate the prawns in salt, 2 tbsp oil, smoked paprika, crushed garlic and chilli flakes. Just meanwhile the quinoa is cooking.
  2. Cook the 3/4 cup of quinoa in double amount of water until soft.
  3. Mix the leaves, spinach and shredded carrot in a bowl. In a separate bowl mix dill, 2tbsp of oil, 2 tbsp water, a squeeze of lemon and a tiny sugar for dressing.
  4. When quinoa is cooked, drain excess water if needed and spread the quinoa on a plate to cool a little.
  5. Add a few tbsp of oil to a frying pan and heat it up to medium heat. Add prawns and marinate and fry them slowly until they become pink.
  6. Mix the salad, dressing and quinoa. Portion them into plates put the prawns on the top and drizzle it with some of the leftover juice from the sauce pan. Put some pomegranate seeds on top and enjoy!

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