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Quinoa Prawn Salad Bowl
These prawn, pesto and quinoa bowls are delicious, healthy, pretty and take less than 30 minutes to make. They're the ultimate easy weeknight dinner.
Servings
4
Total Time
25
minutes
mins
Ingredients
For the Prawns
½
kg
large prawns, 16 -20 size
peeled and deveined
2
cups
cooked quinoa
4
cups
arugula
1
cup
cherry tomatoes
halved if you prefer
1
avocado
large dice
For the Dressing
⅓
cup
prepared pesto
2
tbsp
balsamic vinegar
1
tbsp
olive oil
½
tsp
salt
¼
tsp
pepper
Metric
-
US
Instructions
For the Prawns
Heat a large skillet over medium-high heat
Add the prawns and cook, stirring, until just cooked through with a slight char, 4 to 5 minutes
Set aside on a plate
For the Dressing
Whisk together the pesto, vinegar, oil, salt and pepper in a large bowl
Keep 4 tablespoons of the mixture aside in a small bowl
Set both bowls aside
Bringing Together
Add arugula and quinoa to the large bowl with the vinaigrette and toss to coat
Divide the arugula mixture between 4 serving bowls
Top with the tomato, avocado and prawns
Drizzle each bowl with 1 tablespoon of the reserved pesto mixture
And serve
Notes
The dressing will keep
refrigerate
d
for up to 2 days
Course:
Sides
Keyword:
prawns, quinoa, quinoa salad, salad bowl, sides