PRAWN AND QUINOA SALAD

PREP TIME: 15 MINS

COOK TIME: 15 MINS

SERVES 4 (AS A LIGHT MEAL)

180g (1 cup) quinoa

500ml (2 cups) boiling water 300g green prawns, peeled and

deveined, tails left intact 2 oranges

3 Tbsp balsamic vinegar

Freshly ground black pepper 170g baby spinach leaves

1 Place the quinoa in a fine sieve and rinse under cold water until it runs clear. Bring water to the boil in a medium saucepan. Add quinoa and return to the boil. Reduce heat to medium-low and cook, covered, for 15 minutes, or until liquid is absorbed. Remove the pan from the heat. 2 Meanwhile, spray a chargrill pan with a little cooking spray. Preheat chargrill on medium-high. Thread the prawns onto 4 metal or bamboo skewers. Add to chargrill and cook for 4-6 minutes, turning once, or until cooked through.

3 Remove 1 tsp of zest from one of the oranges. Set aside. Using a small, sharp knife, cut the remaining peel and white pith from the 2 oranges. Holding an orange over an extra-large bowl to catch juices, cut segments from orange (set segments aside). Squeeze juice from membranes into bowl. Repeat with remaining orange. Stir the orange zest, vinegar and pepper into the orange juice.

4 Add the prawns, quinoa, orange segments, and spinach to the bowl. Toss gently. Serve.