Quinoa, Prawn, and Bell Pepper Salad is a vibrant, light yet filling dish that brings together the delicate flavours of prawns, the nutty, wholesome texture of quinoa, and the freshness of bell peppers and tomatoes. This salad is full of colour, with a balance of protein, healthy carbohydrates, and fresh vegetables, making it a perfect choice for a nutritious lunch or dinner.
Preheat the oven to 180 C.
Place the tomatoes, bell pepper, and garlic into the baking tray and bake for 30 minutes.
Cook the quinoa according to the instructions on the packaging.
In a small bowl mix all the ingredients for the dressing until well combined.
Preheat the pan with 1 tbsp olive oil to medium heat and cook prawns on medium heat for 1-2 minutes per side. Season with salt and pepper and cook for another 1 minute. Then remove from the pan and set aside.
When the tomatoes and bell pepper are baked, the quinoa is cooked and the prawns are done too, assemble the salad. I a bowl add all the ingredients and top with the dressing. Gently mix and enjoy!
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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