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MAKES: 4 or as apart of a larger meal for 6-8

WHAT’S IN IT?

750g local prawns, peeled

2 cups quinoa, cooked and cooled

1 bunch kale leaves, roughly chopped

1/2 tbs vegetable oil

Salt & Pepper

1/2 lemon, juiced

1 small red onion, diced

Fresh red chili, chopped

Avocado, cut into chunks

1/2 cup cashews, roughly chopped

2 tbs pickled ginger, to serve

Dressing:

60ml light soy sauce

2 limes, juiced

1 tsp sesame oil

PUTTING IT ALL TOGETHER:

Cook quinoa as per the packet instructions (generally for every cup of quinoa use two cups of water/liquid). Set aside until needed.

Sauté the kale over high heat in a little vegetable oil, along with some salt and pepper. Cook until kale has wilted slightly and is a nice dark green colour. At this stage I like to dress with some lemon juice. Remove from pan and place in salad bowl you will be serving from.

For the dressing, combine soy, limes and sesame oil in a small bowl (or in my case enamel mug).

Now you just need to combine it all together, add the quinoa and prawns to your salad bowl with the kale, top with the onion, avocado, chili and cashews. Dress with dressing and toss gently (no rough hands!!!) until well combined. Dress liberally and give another gentle toss. Finish it all off with a good wodge of pickled ginger!

Enjoy.

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author

Hayden Quinn

A love of the ocean, travel, people and all things ‘food’ led Hayden to a Bachelor of Science in Marine Biology, a career as a Professional Lifeguard, extensive world travel and of course a life-changing MasterChef application.

Currently a judge on the brand new series Family Food Fight (starting 30th October on Nine); co-host of the exciting Surfing the Menu – Next Generation TV series, author of cookbook Dish It Up, co-author of Surfing the Menu – ‘Next Generation’, partner in philanthropic Aussie Wine Label; Kooks Wines and a advocate and ambassador for Starlight.

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