Cooked in a delicious maple mixture this Barbecue Prawns with Superfood Salad recipe is guaranteed to please all at the table.
Serves44
Cook time20 mins20 minutes
Prep time20 mins20 minutes, (+ cooling time)
(+ cooling time)
Ingredients
½ cup (100g) white quinoa, rinsed, drained
¼ cup (60ml) extra virgin olive oil
2 tsp balsamic vinegar
1tsp Dijon mustard
1 tbsp pure maple syrup
1kg green banana prawns, peeled, deveined, leaving tails intact
120g pkt Coles Australian Superfood Leaf Blend
1 Lebanese cucumber, thinly sliced
1 medium carrot, thinly sliced
2 spring onions, thinly sliced
250g cooked baby beetroot, quartered
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the quinoa following packet directions. Use a fork to separate the grains. Set aside to cool to room temperature.
Step 2
Combine the oil, vinegar, mustard and maple syrup in a screw-top jar and shake to combine. Place the prawns in a medium bowl. Pour over half the maple mixture and toss to coat. Season.
Step 3
Heat a barbecue plate on high. Cook the prawns for 2-3 mins each side or until cooked through.
Step 4
Place the quinoa, salad mix, cucumber, carrot, spring onion and beetroot in a large bowl. Toss to combine. Divide the quinoa mixture among serving plates. Top with prawns and drizzle with the remaining maple mixture to serve.
