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Lemon and Garlic Prawns with Quinoa and Avocado Salsa

Lemon and Garlic Prawns with Quinoa and Avocado Salsa
Photo by: Ella Brodie-Reed
  • 2 servings
  • Prep - 15 mins
    Cooking - 20 mins
  • Total - 35 mins
Lemon and Garlic Prawns with Quinoa and Avocado Salsa
Photo by: Ella Brodie-Reed

Lemon + Garlic Prawns with Quinoa + Avocado Salsa is fresh and tasty, it is also great to take as a salad to BBQ's or picnics with friends.  

Servings: 2
Preparation: 15 mins
Cooking: 20 mins

Ingredients

  • 2 teaspoons olive oil.
  • 1 small (100g) red onion, finely diced.
  • 1/2 small (175g) head broccoli, florets finely chopped.
  • 2 cloves garlic, crushed.
  • 1/4 teaspoon chilli flakes.
  • 300 g medium green prawns, peeled (tails intact).
  • 1 cup Cooked Quinoa.
  • pinch sea salt.
  • 1/2 lemon, juice and zest.
  • 1/2 cup coriander leaves.

Avocado Salsa

  • 1 small avocado, finely chopped.
  • 1 small (170g) red capsicum, finely chopped.
  • 1/2 cup mint leaves, finely sliced.
  • 1/4 lemon, juiced.

Directions

1. Heat olive oil in a frying pan over medium-high heat. Add onion and broccoli and cook for 5 minutes or until softened. Add garlic, chilli flakes, and prawns and cook for 1-2 minutes each side until they change colour and are cooked through.

2. Add in Cooked Quinoa and a pinch of salt. Cook stirring for 1 minute to flavour quinoa. Stir through lemon juice and zest and coriander. Divide between a plate and a lunchbox.

3. To make avocado salsa combine all ingredients in a bowl.

4. Divide prawns, quinoa and salsa between a plate and lunchbox for lunch tomorrow.



Lemon + Garlic Prawns with Quinoa + Avocado Salsa is fresh and tasty, it is also great to take as a salad to BBQ's or picnics with friends.

Ingredients

  • 2 teaspoons olive oil.
  • 1 small (100g) red onion, finely diced.
  • 1/2 small (175g) head broccoli, florets finely chopped.
  • 2 cloves garlic, crushed.
  • 1/4 teaspoon chilli flakes.
  • 300 g medium green prawns, peeled (tails intact).
  • 1 cup Cooked Quinoa.
  • pinch sea salt.
  • 1/2 lemon, juice and zest.
  • 1/2 cup coriander leaves.

Avocado Salsa

  • 1 small avocado, finely chopped.
  • 1 small (170g) red capsicum, finely chopped.
  • 1/2 cup mint leaves, finely sliced.
  • 1/4 lemon, juiced.

Directions

1. Heat olive oil in a frying pan over medium-high heat. Add onion and broccoli and cook for 5 minutes or until softened. Add garlic, chilli flakes, and prawns and cook for 1-2 minutes each side until they change colour and are cooked through.

2. Add in Cooked Quinoa and a pinch of salt. Cook stirring for 1 minute to flavour quinoa. Stir through lemon juice and zest and coriander. Divide between a plate and a lunchbox.

3. To make avocado salsa combine all ingredients in a bowl.

4. Divide prawns, quinoa and salsa between a plate and lunchbox for lunch tomorrow.