Korean•healthy

Peach & Apricot Quinoa Salad w/ Prawns

Seonkyoung Longest recipe - Korean

Ingredients

Quantities are shown as originally provided.

2 cups / 370g cooked quinoa
1 peach, cut into 1/2-inch cubes
2 apricots, cut into 1/2-inch cubes
¼ red onion, small dice (approximately 1/4 cup)
¼ red bell pepper, cut into 1/2-inch cubes (approximately 1/4 cup)
1 jalapeno, seeded, small dice
Handful cilantro, roughly chop
Juice form1 fresh lime
3 Tbs / 45ml extra virgin olive oil
1 ½ tsp / 7g sea salt
½ tsp / 2g black pepper
14 oz / 400g prawns, peeled and deveined (You can use jumbo or large shrimp and reduce cooking time)
1 Tbs / 15g butter
Pinch of salt and pepper

1
In a large mixing bowl combine all ingredients for quinoa salad and toss well. Keep in a refrigerator while cooking prawns.
2
Heat a large skillet (such as a cast iron pan) over high heat; add butter and let it melt. Place prawns and cook 2 minutes each side. If you are using smaller shrimp, cook less time. Remove from skillet.
3
In a serving bowl, place quinoa salad and top with pan-fried prawns. Sprinkle some cilantro if you like, and serve immediately. Enjoy!