I don't know about you, but I'm always on the lookout for new, light recipes. Something that could work both as a lunch, or as a light dinner served with a salad. I have been reading through Allison Day's (she's also Canadian!) new cookbook, Modern Lunch and saw a variation of this Quinoa Citrus and Smoky Prawn Salad. Her cookbook is amazing, providing recipes and formulas for creating mouth watering salads and jar lunches. She includes the type of meal composition and ingredient flexibility that is fabulous for eating what is in the fridge, instead of letting food go to waste.
The combined flavours in this dish are right up my alley, a grain + citrus + salty/brine + light protein. I've adapted the prawn seasoning and cooking method from the original cookbook to give this recipe a bit more depth of flavour. As the weather has started to warm, I'm gravitating to more smoky bbq grilling vs stove top cooking. I actually think the prawns stand out more in the dish cooked this way. Just be careful not to overcook them, as they go from yum to rubber really quickly on the bbq.
I hope you enjoy this Quinoa Citrus and Smoky Prawn Salad as much as I do.
Take care,
Krista
Quinoa Citrus and Smoky Prawns
makes 4 - 1 cup servings
Ingredients
1 cup cooked quinoa (3/4 cup raw, you will have a bit leftover for other lunches or salads)*
20 large prawns (I thawed frozen prawns to use, these are the freshest when purchasing from the store)
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon pepper
1 1/2 teaspoons smoky paprika
1 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon cayenne powder (add 1 teaspoon if you like lots of spice)
2 pink grapefruits, peel removed: 1 segmented, 1 sliced into wheels
2 navel oranges, peel removed: 1 segmented, 1 sliced into wheels
10 kalamata olive, squished with a knife to remove the pit - if olive splits into 2, don't worry.
1 lime sliced into 8 wedges, for serving
1/4 cup feta, crumbled to top
Method
In a colander rinse raw quinoa until water runs clear. In a medium sauce pan bring 1.5 cups of water to a boil. Add quinoa, reduce temperature and let cook until all of the water has absorbed (about 15-20 minutes). Remove pan from heat, cover and let steam for 5-10 minutes. Fluff with a fork. Set aside until ready to assemble dish.
In a large mixing bowl add olive oil, salt and pepper, smoky paprika, cumin, oregano and cayenne powder. Toss in prawns, mix and let marinate while you prep the citrus fruit.
Pre-heat bbq to medium high (375 - 400 degrees F). Add prawns to a grill basket, evenly spaced out or place on the grill so that they are not touching. Allow prawns to cook for 1 1/5 to 2 minutes (they should just turn pink), then flip over for 30 seconds to 1 minute on the other side. Place shrimp onto a plate to cool slightly.
To assemble dish, layer a serving platter with cooked quinoa on the bottom. Top with citrus and shrimp. Add olives and feta. Sprinkle with additional salt and pepper to taste. Garnish with cut lime wedges.
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