Recipe of Super Quick Homemade Spinach and quinoa salad with garlic and chilli prawns

Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, spinach and quinoa salad with garlic and chilli prawns. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Spinach and quinoa salad with garlic and chilli prawns is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Spinach and quinoa salad with garlic and chilli prawns is something which I have loved my whole life.

To get started with this particular 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 it.

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

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