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Piri Piri Prawns, Sweet Potato, Quinoa Salad

Piri Piri Prawns, Sweet Potato, Quinoa Salad

A perfect amalgamation of seafood with healthy quinoa and tossed with some favourite fresh ingredients this Piri Piri Prawns, Sweet Potato, Quinoa Salad is a perfect light meal. Swap it with your usual lunch/dinner or serve it over the weekend.

Course Main Course
Cuisine Indian
Keyword gluten-free
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 3
Author Chandrima

Ingredients

  • 300g- Prawns
  • 1 medium sized (boiled and cut into wedges)- Sweet potato
  • ½ cup (cooked)- Quinoa
  • ¼ cup (boiled)- Sweet corn
  • 10 (cut into halves)- Cherry tomatoes
  • 9-10 (thinly sliced)- Garlic cloves
  • Lemon juice of 1 lemon
  • 2 tbsp (chopped)- Cilantro
  • ½ tsp chopped (green part only)- Lemongrass
  • 3 tbsp- Olive oil
  • ¾ tsp- On1y Piri Piri seasoning
  • Add as per taste- On1y All-purpose seasoning
  • Salt to taste

For salad dressing

  • ¼ cup- Extra Virgin Olive oil
  • 3 tbsp- Honey
  • 1 tbsp- Dijon mustard
  • 1 tbsp- Apple cider vinegar

Instructions

  1. In a bowl mix prawns with lemon juice and salt, keep aside for 30 minutes.

  2. Heat olive oil in a frying pan, add sliced garlics and sauté for a few seconds over medium heat. 

  3. Now add the marinated prawns only, sans the marination. Mix well, and cook for a minute. Add Piri Piri seasoning and lemongrass, mix & cook for 3-4 minutes more. Remove from the heat and keep aside.  

  4. In a small bowl or jar mix, everything mentioned ‘for salad dressing’, keep aside.

  5. In another bowl mix quinoa, sweet corn, cherry tomatoes, sweet potatoes, and cilantro. 

  6. Now add All-purpose seasoning into this according to your taste. Add cooked prawns and salad dressing, mix well. Check to season and serve immediately.