Prawn and Quinoa Salad
- 45g quinoa
- 100g cooked prawns
- 2 teaspoons of virgin olive oil
- 1/2 avocado
- 1/2 red pepper
- 1/3 iceberg lettuce, cut into strips
- 200ml of water
- Bring the quinoa and water to the boil in a saucepan over a medium heat, then pop on the lid, turn down the heat and simmer for 15 minutes. Put to one side when cooked.
Heat the prawns through in a hot, dry non-stick pan for 2 minutes, stirring frequently.
Scoop the flesh of the avocado out with a spoon and cut into chunks. Cut the pepper into chunks or slices.
Put the lettuce into a bowl, drizzle with oil and top with the avocado, pepper and prawns.