Step-by-Step Guide to Make Homemade Spinach and quinoa salad with garlic and chilli prawns

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, spinach and quinoa salad with garlic and chilli prawns. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Spinach and quinoa salad with garlic and chilli prawns is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Spinach and quinoa salad with garlic and chilli prawns is something which I’ve loved my entire life.

My hearty and healthy quinoa salad with beets, arugula, spinach, carrot and cashew nuts in a garlic lemon vinaigrette dressing. Learn how to cook perfectly fluffy quinoa in this video. It's easy once you know my tips! (Spoiler: Don't cover the pot while cooking!). A colorful salad of fluffy quinoa, chickpeas, spinach and feta make a terrific summer side dish or a vegetarian main course all on its own.

To get started with this recipe, we have to first prepare a few components. 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. Make ready 180 g uncooked prawns (I used frozen)
2. Make ready Chilli flakes
3. Prepare 1-2 tsp smoked paprika
4. Take 2-3 tbsp oil
5. Make ready Salt
6. Prepare 3 small cloves garlic
7. Prepare 2 handful spinach
8. Prepare 1 handful mixed leaves
9. Get 1 carrot
10. Make ready 3/4 cup quinoa
11. Make ready 1/2 pomegranate
12. Make ready Dill
13. Prepare 2 tbsp oil
14. Get 2 tbsp water
15. Get Salt
16. Make ready Pepper
17. Take Pinch sugar
18. Make ready Squeeze lemon

With zingy lime and a hit of chilli heat, it's also a great introduction to quinoa if you haven't tried it before. Juicy prawns in a sweet, spicy, garlicky sauce, this Chilli Garlic Prawns is super quick to make but packs a serious flavour punch! A quick prawn recipe loaded with BIG flavours! Seared prawns smothered in a spicy, sticky Asian sauce, these Asian Chilli Garlic Prawns will have you smacking.

Steps 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!

A quick prawn recipe loaded with BIG flavours! Seared prawns smothered in a spicy, sticky Asian sauce, these Asian Chilli Garlic Prawns will have you smacking. A hearty chickpea quinoa salad high in plant based protein makes a great meal prep work lunch that's vegan and gluten free! A hearty high-protein plant-based salad with chopped spinach, chickpeas, quinoa, cucumber, red onion, and pomegranate arils. This spinach quinoa salad is great the first day and even better the next, making it a perfect meal prep salad for speedy lunches and side dishes.

So that is going to wrap this up with this exceptional food spinach and quinoa salad with garlic and chilli prawns recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!