- 1 Lime
- 1/2 Avocado
- Season with chilli flakes and salt & pepper
- Handful of fresh coriander, chopped
- 1/4 of a small red cabbage
- Drizzle of red wine vinegar
- Drizzle of olive oil
- 150 g prawns
- 1 tsp Cajun spice
- 1 tsp paprika
- 90 g cooked quinoa ( follow the instructions on the packet)
- 1 tbsp tomato salsa
Rinse the quinoa and put into a pan with water and a pinch of salt. Bring to boil and let simmer for around 15 min.While the quinoa is cooking, scoop the flesh out of the avocado and mash it in a small bowl with a squeeze of lime juice. Add chilli flakes, salt and chopped coriander to taste. Finely slice the cabbage, and place in a small bowl along with the vinegar and olive oil. Mix together to coat the cabbage.Put the oil into a pan, and put on a medium heat. Once hot, add the prawns, Cajun spice and paprika. Stir together so that the prawns are coated, and to help them cook. They won’t take long – around 3 minutes, or until they turn pink. Make sure not to overcook them.In a bowl combine the cooked quinoa, prawns, avocado mix, salsa and cabbage. Add a few more coriander leaves for garnish and you are set!VEGGIE OPTION: You could use 200g of kidney beans or chickpeas instead of the prawns; get organic pre-cooked beans. Put the beans in a pan and heat through. Add to the bowl with all the other ingredients (apart from the prawns, of course), then add Cajun spice and paprika to taste. Another fab veggie option is tofu: 100g, cut into bitesize pieces. Cook in the same way as the prawns, frying for 5 minutes.
