Simple Way to Prepare Speedy Spinach and quinoa salad with garlic and chilli prawns

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, spinach and quinoa salad with garlic and chilli prawns. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Spinach and quinoa salad with garlic and chilli prawns is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Spinach and quinoa salad with garlic and chilli prawns is something that I’ve loved my whole life.

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

The ingredients needed to make Spinach and quinoa salad with garlic and chilli prawns:

1. Take 180 g uncooked prawns (I used frozen)
2. Make ready Chilli flakes
3. Make ready 1-2 tsp smoked paprika
4. Get 2-3 tbsp oil
5. Make ready Salt
6. Make ready 3 small cloves garlic
7. Make ready 2 handful spinach
8. Make ready 1 handful mixed leaves
9. Take 1 carrot
10. Take 3/4 cup quinoa
11. Get 1/2 pomegranate
12. Prepare Dill
13. Prepare 2 tbsp oil
14. Get 2 tbsp water
15. Prepare Salt
16. Get Pepper
17. Make ready 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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