Prawn and Quinoa Salad

Prawn and Quinoa Salad

Core recipe

Serves 4

If you've never tried quinoa before, it's time to expand your horizons. This grain-like food is rich in protein, becomes light and fluffy when cooked, and makes a wonderful substitute for rice in pilafs.

170 g quinoa, uncooked

480 ml water

1/4 teaspoon salt

125 g sugar snap peas, cut in 1 1/2-inch lengths, steamed

1 medium Pepper, red, cored, seeded and chopped

350 g peeled prawns, medium-size, cooked

3 tablespoon lemon juice, fresh

40 g Baxters Favourites Chicken Broth, (2 tbsp) fat-free

2 teaspoon fresh dill, minced

1/2 teaspoon salt, or more to taste

1/4 teaspoon pepper, or more to taste

Place quinoa in a fine mesh sieve and hold under cold, running water to rinse well; drain.

Bring 480ml water and 1/4 teaspoon of salt to the boil in a small saucepan; stir in quinoa and bring to a boil again. Reduce heat to low, cover and cook until tender, about 15 minutes. Uncover and remove pan from heat to cool.

Combine green beans, red pepper and prawns in a large salad bowl; stir in cooled quinoa.

Combine lemon juice, broth, dill, remaining 1/4 teaspoon of salt and black pepper; stir well. Pour mixture over salad and toss gently.

Capers can add a delightful tangy flavour to this salad. Skip the dill and add 2 tablespoons of capers to the recipe instead, if desired. Because capers are salty, taste the salad before adding the last 1/4 teaspoon of salt – you may not need it.