Prawn Quinoa Salad - Low Fodmap
Author: Suzanne Perazzini
Serves: 4
- 2 tsp oil
- 1 tsp garlic-infused oil
- 1 heaped tsp curry powder
- 1 red chilli, chopped finely
- 1 tsp grated ginger
- 3 spring onions, green part only, chopped
- 1.5 cups uncooked quinoa
- 3 cups water or stock
- salt and pepper
- 2 stalks celery
- 1 orange pepper
- ½ red pepper
- 2 zucchini
- 2 tbsp chopped mint
- Lettuce
- 500 gms uncooked prawns
- 1 tbsp oil
- 2 tbsp butter
- 1 tsp garlic-infused oil
- 1 red chilli, chopped
- 1 tsp grated ginger
- 3 spring onions, green part only, chopped
- Heat the oils in a pan and add the next four ingredients.
- Cook 1 minute, stirring.
- Add the quinoa and water or stock. Bring to the boil and cover.
- Simmer until cooked according to the instructions on the packet until all the liquid has been absorbed.
- Cool the quinoa.
- Chop up all the vegetables and mix with the cooled quinoa.
- Place lettuce around a serving dish and place the quinoa in the middle.
- Heat the oils and butter and add the chiili, ginger and spring onions. Cook 30 seconds and add the prawns.
- Cook until opaque - it won't take long.
- Add to the quinoa mixture with all the juices and stir in gently.
- If you like, serve with some lactose-free yogurt.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/prawn-quinoa-salad/
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