It's About Time

There are a few recipes that Phil and I clung to when we first started cooking together. These dishes would be made once a week usually (provided we could get the right ingredients, and provided those ingredients were ripe) - this includes our particular nicoise salad, prawns peas & rice, and the following, the first warm quinoa salad we ever tried, after finding the recipe in Delicious magazine. Now that it's spring, the idea of a warm salad for dinner doesn't seem so unappealing. In fact, this salad is just as good straight from the fridge - so it can be made hours ahead. What it does require is a nicely ripened avocado, fresh dill and parsley, and several juicy tomatoes. If any of these aren't present, don't bother making it - seriously, we've tried using dried herbs and it just isn't the same.

This would also be great as a starter or side dish if you're having guests over for lunch or dinner.

Prawn and Avocado Quinoa Salad

Adapted from this Delicious magazine recipe; serves 2

The particulars:

  • 3/4 cup quinoa
  • olive oil
  • 2 garlic cloves, finely chopped
  • 2 cups raw prawns with tails
  • 6 ripe tomatoes, cut into wedges
  • bunch of fresh dill, chopped
  • bunch of fresh parsley, chopped
  • 6 spring onions, finely sliced
  • 1 large ripe avocado, halved, stoned, peeled, and chopped
  • 1/2 cup kalamata olives, pitted and chopped
  • juice of 1 lemon
  • optional: 1 red chili, finely chopped (include the seeds for extra heat)
  1. Cook the quinoa - place in a large pan and cover with water. Bring to a boil and leave to cook for about 15 minutes, stirring occasionally. You may need to add water during the cooking process, or drain it once it is cooked and tender. Set aside.
  2. Meanwhile, heat up a frying pan with a couple of tablespoons of olive oil. Add the spring onions and garlic (also add the red chili and the raw prawns). Cook for about 3 minutes.
  3. Place the prawns in a large bowl and stir in the tomatoes, dill, parsley, spring onions, avocado, chopped olives, some olive oil, and seasoning. Stir in the prepared quinoa and pour in the lemon juice (you may not need all of it).