Californian prawn, mango & quinoa salad

Prep Time: 15 mins Cook Time: 20 mins
Serves: 2



  • 100g quinoa
  • 10g dairy-free butter or spread
  • 2 garlic cloves, finely chopped
  • 350g raw prawns with tail-shells on
  • 2 large ripe tomatoes, cut into wedges
  • Bunch of fresh dill, chopped
  • Bunch of flat leaf parsley, chopped
  • 6 spring onions, finely sliced
  • 1 large ripe avocado, halved, stoned, peeled and sliced
  • Extra-virgin olive oil for drizzling
  • Juice of 1 lemon
  • 1 medium sized mango, halved, stoned, peeled and cubed
  • Lambs lettuce and rocket to serve
  • Fresh chilli to top (optional)


  1. Place the quinoa in a large pan and cover with water.
  2. Bring to the boil and cook for 20 minutes, until tender.
  3. Drain well and set aside.
  4. Meanwhile, heat the dairy-free butter in a large frying pan, add the garlic and prawns and cook for 3 minutes, until the prawns are cooked through.
  5. Place the prawns in a large bowl and stir in the tomatoes, dill, parsley, spring onions, avocado, mango, olive oil and the lemon juice.
  6. Stir in the drained quinoa and season well to taste.
  7. Serve with the lambs lettuce and rocket.
Tip: Quinoa is a vegetarian source of complete protein, giving you all the essential amino acids (which our body cannot produce itself). Amino acids are the building blocks to life and therefore it's important that we consume enough.

Macronutrients Breakdown

  • Carbs: 45g
  • Protein: 42g
  • Fat: 23g


  • Calcium: 181mg
  • Vitamins D: 0.05mcg
  • B12: 2.3mcg
  • Kcal per serving: 561.5Kcal pp


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