Quinoa, Prawn and Asparagus Salad with Coriander and Lime Dressing
(from The Passionate Cook)
100g quinoa grains
400g raw, shelled prawns
1 tbsp butter
1 clove garlic, crushed)
6 spring onions, sliced
200g green asparagus
2 handfuls black olives
20 cherry tomatoes, halved
1 large handful coriander leaves, chopped
1 handful dill or basil, chopped
1 avocado, cut into chunks
juice of 2 limes
3 tbsp extra-virgin olive oil
Bring a pan of water to the boil and cook the quinoa according to packet instructions. Drain and leave to cool.
Meanwhile, heat the butter in a frying pan, add the crushed garlic and fry for about 30 secs until fragrant, but not yet brown. Add the prawns to the pan. Fry for about 2-3 mins on each side, until pale pink all over. Take the pan off the heat, transfer the prawns to a bowl and leave to cool.
Meanwhile cook the asparagus for about 5-7 mins. Run under the cold tap, then drain well and cut into bite-sized pieces.
Combine all the ingredients in a large bowl, drizzle over the olive oil and lime juice, season to taste. Serve.