Steps to Make Award-winning Spinach and quinoa salad with garlic and chilli prawns

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, spinach and quinoa salad with garlic and chilli prawns. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Spinach and quinoa salad with garlic and chilli prawns is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Spinach and quinoa salad with garlic and chilli prawns is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have 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. Take Chilli flakes
3. Prepare 1-2 tsp smoked paprika
4. Get 2-3 tbsp oil
5. Get Salt
6. Make ready 3 small cloves garlic
7. Take 2 handful spinach
8. Prepare 1 handful mixed leaves
9. Get 1 carrot
10. Prepare 3/4 cup quinoa
11. Take 1/2 pomegranate
12. Take Dill
13. Take 2 tbsp oil
14. Get 2 tbsp water
15. Get Salt
16. Take Pepper
17. Prepare Pinch sugar
18. Make ready 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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