Fish: Prawns on a Bed of Quinoa Salad

Prawns on a Bed of Quinoa Salad


  • 1 tsp. salt
  • 1 tbsp. olive oil
  • 5 dl vegetable bouillon
  • 1 organic lemon, use grated zest and juice
  • 200 g quinoa
  • 1 avocado in, W├╝rfeli
  • 300 g cherry tomatoes on the vine, cut in half if necessary
  • 200 g blueberries
  • 8 organic peeled raw prawns
  • 1 red chilli pepper, insides removed, cut into rings
  • 0.5 bunch flat-leaf parsley, coarsely chopped
Order the ingredients from COOP@home


Bring the stock to the boil, add the quinoa, cover and simmer for approx. 25 mins. over a low heat. Stir in the avocado, tomatoes and blueberries. Add the oil and the lemon juice and zest, season, then set aside.

Mix the prawns, peperoncino and oil, fry in a non-stick frying pan for approx. 2 mins. each side, season with salt. Garnish the salad with the parsley to serve.


  • Fish
  • 40 mins Preparation/cooking time: ca. 40m
  • Servings For 4 people
  • Nutrition 420 Kcal