Mexican Prawn and Quinoa Salad Recipe

Mexican Prawn and Quinoa Salad


  • 400g
    green prawns, peeled, deveined, tails intact
  • 1
    lime, juiced, plus lime wedges to serve
  • 1 clove
    garlic, crushed
  • 1
    red chilli, deseeded and chopped
  • 1 tbsp
    olive oil
  • 1/4 cup (50g)
  • 300g
    corn kernels, rinsed and drained
  • 400g can
    kidney beans, rinsed, drained
  • 1 (200g)
    small avocado, chopped coarsely
  • 1 (200g)
    red capsicum, finely chopped
  • 1 (200g)
    green capsicum, finely chopped
  • 1 tbsp
    Coriander leaves

How to Cook

Prep Time: 15 minutes | Cooking Time: 5 minutes
  1. Combine prawns, lime juice, garlic, chilli and olive oil in a medium bowl. Set aside for 10 minutes to marinate.

  2. Meanwhile, cook quinoa according to packet instructions, keep warm.

  3. Combine quinoa, corn, kidney beans, avocado, capsicum, and coriander leaves, on serving platter. Preheat a barbecue or chargrill on medium-high, cook prawns, turning for 3 minutes or until cooked through, arrange on salad and serve.