Salads Mediterranean
Adriatic Seafood Quinoa Salad
Method
Cook Quinoa: Boil quinoa in 200ml water for 12 minutes until fluffy, then cool.
Whisk Citronette: Mix extra virgin olive oil, lemon juice, and minced garlic in a large bowl.
Combine Base: Toss cooled quinoa, cherry tomatoes, and fresh rocket leaves into the dressing.
Dress Seafood: Fold in king prawns gently and serve chilled.
Chef's Tip
Nutritional Insight: This premium complete-protein pairing preserves lean muscle tissue whilst supporting a stable, flat blood glucose curve. Culinary Hack: Whisk 1 tbsp of low-fat Greek yogurt into the citronette dressing to emulsify it beautifully, coating the grains cleanly while sneaking in an extra layer of gut-soothing dairy protein.
Nutrition Facts
Per serving
295
Calories
26 g
Protein
9 g
Fat
25 g
Carbs