This is amazing. I am shocked that I have not yet shown you guys how to make my super delicious, totally healthy, low calorie and easy to make salad staple that I roll out at least twice a month!
So without further ado, here it is…
Quinoa and Greek Feta Prawn Salad.
- 150gms Plain Quinoa.
- 1 Red Onion medium, finely chopped.
- 135gms Cherry Vine Tomatoes. finely sliced.
- 1 Red Bell Pepper large, finely chopped.
- 3 Cloves Garlic large, finely chopped.
- 3 Pickled Gherkin medium, finely sliced.
- 4 Pickled Jalapeños large, finely chopped.
- 300gms Mixed Chilli and Garlic Prawns.
- 2 Red Chilli’s large, deseeded and finely chopped.
- 2 Desert Spoonfuls Capers small.
- 2 Desert Spoonfuls Pearl Peppers small.
- 1 Bunch Spring/Salad Onion medium, finely chopped.
- 200gms Feta Cheese, Chopped and Diced
Okay, so here’s how we make this thing!
Start with some oil heating up in a pan.
To which you add the prawns.
Take a smaller pan and boil some water.
Then add the Quinoa and some salt.
Whilst the prawns and Quinoa cooks, it is time to prepare the salad part of the salad, so chop the Spring/Salad onion.
Add this to the mixing bowl.
Chop the Red Onion and do likewise.
By now the prawns will have cooked so add these to the mixing bowl.
Then continue with the salad prep by chopping the Red Bell Pepper and again adding to the bowl.
Finely chop the Garlic Cloves and the Chilli and then add them to the bowl.
Next remove the Quinoa from the heat and drain in a fine sieve. Once drained allow cold water to pour over the Quinoa in order to cool it down.
Then compress the contents of the sieve with the back of a wooden spoon in order to get all of the water out, thus reducing the amount of moisture in the finished salad.
Add the Quinoa to the bowl.
Next prepare all of the pickles and peppers then add them to the sieve in order to drain the vinegar from them.
Then add all drained peppers to the mixing bowl.
Once added, give the ingredients a good mix around.
And the final stage is to prepare the Cherry Vine Tomatoes. So start by finely slicing them into a sieve over a bowl to drain the juice from them.
Put some foil over the mixing bowl and place the bowl and the sieve of tomatoes in the fridge for an hour or so to infuse and drain respectively.
Finally, once the sliced Vine Tomatoes have drained, add them to the mixing bowl and mix in to the rest of the salad.
Serve in a bowl, season with salt and pepper and a squeeze of lemon to suit.
This is one of my absolute favourite meals and is SO healthy and tasty it is incredible that something that tastes this good could actually be good for you!
Stay out of the fridge.