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Recipe: Quinoa salad with Tenderstem, soy beans & chilli dressing served with BBQ prawn & spring onion kebabs

27th November 2013

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A light, healthy dish to counter-balance the stodge that we’re more used to eating at this time of year.

Serves: 4

Preparation time: 5 minutes

Cooking time: 15 minutes

You will need:

For the dressing:

3 tbsp olive oil

Juice & zest 1 lemon

2 long red chillies, finely chopped

2 cloves garlic, crushed

A small bunch of flatleaf parsley, chopped

Salt & freshly ground black pepper

For the kebabs:

300g raw king prawns

A bunch of spring onions, cut into 3cm lengths

4 long wooden skewers, soaked in cold water for 30 minutes

For the salad:

200g quinoa

300g frozen soy beans (or use frozen peas if you prefer)

240g Tenderstem, cut into 3-4cm pieces

What to do:

1. In a mixing bowl whisk together the olive oil, lemon juice and zest, chilli, garlic and parsley. Season to taste with salt and black pepper.

2. Add 2 tablespoons of the dressing to another bowl, and toss in the prawns and the spring onions. Set aside to marinate whilst you make the salad.

3. Cook the quinoa according to the packet instructions - about 12-15 minutes - and toss through the rest of the dressing whilst still warm.

4. Blanch the Tenderstem and soy beans (or peas) in boiling water for 3 minutes until just tender but with plenty of bite. Drain well and toss through the quinoa. Taste to check the seasoning, adding a little more salt and pepper if necessary. Set aside while you finish the kebabs.

5. Take a wooden skewer and thread alternately with prawns and pieces of spring onion. Heat a BBQ or griddle pan to hot and cook the kebabs for 2-3 minutes on each side until the prawns are pink and cooked through. Serve immediately with generous helping of salad.

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