Whilst this doesn't look like much from the picture, this is one of the tastiest salads I've had in a long while. The original recipe adds an avocado but I didn't have one, but that would definitely help the colour contrasts. The prawns really made this with lovely flavour from lime and tequila.
Tequila Lime Prawn Quinoa Salad (from Iowa Girl Eats)
1 can sweetcorn, drained (or 1-3/4 cup fresh or frozen-then-thawed corn)
1 400g can black beans, drained and rinsed
4-6 spring onions, sliced
bunch coriander, chopped
For the Tequila-Lime Prawns
340g raw peeled and de-veined prawns
4 tbsp oil
4 tbsp tequila
juice 2 limes
1 tbsp honey
1 shallot, chopped
1 garlic clove, chopped
1/2 tsp cumin
salt and pepper
For the Chilli-Lime Vinaigrette
4 tbsp extra virgin olive oil
2 tbsp honey
juice 1 lime
1/2 tsp chili powder
salt and pepper
Bring a pan of water to a boil then add the quinoa, cook according to packet instructions.
Whisk together all marinade ingredients except the prawns in a large bowl then add the prawns and marinate for 10 mins. Heat a large frying pan over a medium-high heat then mist with oil or nonstick spray. Add the prawns and saute for 1-2 mins on each side or until cooked through. Add to bowl with the cooked quinoa.
Combine the vinaigrette ingredients in a jar with a tight-fitting lid or then shake to combine and set aside.
Add the corn, black beans, red onion, and coriander to the quinoa and prawns then drizzle with Chili-Lime Vinaigrette. Toss to combine then taste and adjust seasoning if necessary. Serve warm or refrigerate and serve cold.