Quinoa Salad with Tenderstem® broccoli, Soy Beans & Chilli Dressing Served with BBQ prawns & Spring Onion Kebabs
Method
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In a mixing bowl whisk together the olive oil, lemon juice and zest, chilli, garlic and parsley. Season to taste with salt and black pepper.
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Add 2 tbsp of the dressing to another bowl, and toss in the prawns and spring onions. Set aside to marinate whilst you make the salad.
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Heat the quinoa according to the packet instructions and toss through the rest of the dressing whilst still warm.
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Blanch the Tenderstem® broccoli and edamame or peas in boiling water for 3 minutes until just tender but with plenty of bite. Drain well and toss through the quinoa. Taste to check the seasoning, adding a little more salt and pepper if necessary. Set aside while you finish the kebabs.
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Take the wooden skewers and thread alternately with the prawns and pieces of spring onion. Heat a BBQ or griddle pan to hot and cook the kebabs for 2-3 minutes on each side until the prawns are cooked through. Serve immediately with generous helping of salad.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
