Special Diet

  • 300 g (10 oz) quinoa
  • 75 g (3 oz) mangetout, blanched and halved
  • 200 g (7 oz) asparagus spears, cooked, cooled and cut into bite-sized pieces
  • 50 g (2 oz) pea shoots
  • 400 g (13 oz) cooked tiger prawns, shells removed
  • salt and pepper
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 20 g (¾ oz) dried cranberries
  • 50 g (2 oz) hazelnuts, chopped and toasted

Cook the quinoa according to the instructions on the packet. Set aside to cool.

Stir the mangetout and asparagus through the quinoa.

Make the dressing by mixing together the oil, lemon juice, cranberries and hazelnuts.

Spoon the pea shoots and prawns over the quinoa, drizzle over the dressing and serve.

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