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Spinach and quinoa salad with garlic and chilli prawns
Spinach and quinoa salad with garlic and chilli prawns

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There are all kinds of things that you can do to get healthy. An overpriced gym membership and very hard to stick to diets are not the only way to do it. You can do small things every day to improve upon your health and lose weight. Being intelligent when you choose your food and actions is where it begins. Trying to get in as much physical exercise as possible is another. The numbers on the scale aren’t the only indicator of your lifestyle choices. You need to help to make your body as strong as possible.

We hope you got benefit from reading it, now let’s go back to spinach and quinoa salad with garlic and chilli prawns recipe. To cook spinach and quinoa salad with garlic and chilli prawns you need 18 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Spinach and quinoa salad with garlic and chilli prawns:
  1. Prepare 180 g uncooked prawns (I used frozen)
  2. You need Chilli flakes
  3. Use 1-2 tsp smoked paprika
  4. You need 2-3 tbsp oil
  5. Get Salt
  6. You need 3 small cloves garlic
  7. Use 2 handful spinach
  8. Provide 1 handful mixed leaves
  9. Take 1 carrot
  10. You need 3/4 cup quinoa
  11. Get 1/2 pomegranate
  12. Provide Dill
  13. Prepare 2 tbsp oil
  14. Provide 2 tbsp water
  15. Take Salt
  16. Get Pepper
  17. Provide Pinch sugar
  18. Provide Squeeze lemon
Instructions to make Spinach and quinoa salad with garlic and chilli prawns:
  1. Marinate the prawns in salt, 2 tbsp oil, smoked paprika, crushed garlic and chilli flakes. Just meanwhile the quinoa is cooking.
  2. Cook the 3/4 cup of quinoa in double amount of water until soft.
  3. Mix the leaves, spinach and shredded carrot in a bowl. In a separate bowl mix dill, 2tbsp of oil, 2 tbsp water, a squeeze of lemon and a tiny sugar for dressing.
  4. When quinoa is cooked, drain excess water if needed and spread the quinoa on a plate to cool a little.
  5. Add a few tbsp of oil to a frying pan and heat it up to medium heat. Add prawns and marinate and fry them slowly until they become pink.
  6. Mix the salad, dressing and quinoa. Portion them into plates put the prawns on the top and drizzle it with some of the leftover juice from the sauce pan. Put some pomegranate seeds on top and enjoy!

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