Yen Can Cook: Quinoa Avocado Salad with Grilled Prawns

December is always a busy month as Christmas approaches and we look forward to a new calendar year.  I believe your social calendars are filling up with plans to visit family, friends and neighbours over the Christmas season. It’s also a season of indulgence which brings a seemingly endless barrage of parties, gatherings, and get-togethers. Personally, I love it! (who doesn’t?) But all those alcohols, mince pies, cakes, chocolates, savoury snacks; they can get a bit much for your poor body. So take one or two days of rest for your tummy, have some light and easy to digest food such as salad, whole grains or lean protein. Today’s salad recipe calls for a more oriental style dressing which combines soy sauce, lemon juice and mirin, quite savory and easy to palate I would say. 🙂


Ingredients (Serve: 1 – 2)

100g quinoa

7-8 prawns, shell and devein

1 avocado, diced

6 cherry tomatoes, halved or quartered

Baby spinach or other mesclun salad leaves

Cooking oil

Salt and black pepper


3 tablespoons soy sauce

2 tablespoons lemon juice

1 tablespoon extra virgin olive oil

1 tablespoon Mirin

Salt and black pepper, to taste


Step 1: Combine all the ingredients of the dressing in a bowl, mix well and set aside.

Step 2: Marinate the prawns with salt and black pepper.

Step 3: Cook the quinoa, refer HERE for how to cook fluffy quinoa.

Step 4: Heat up some oil in a pan then pan fried the prawns until fully cooked. Dish up and set aside.

Note: Other proteins such as salmon, chicken fillet or smoked duck can be used to substitute the prawns.

Step 5: For the salad, mix the quinoa, diced avocado, cherry tomatoes and baby spinach in a salad bowl.

Step 6: Add in the dressing (Step 1) toss well and topped with the grilled prawns.

Step 7: Serve.




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