Prawn and Mango Quinoa Salad with Soy, Ginger and Chilli Dressing

This prawn quinoa salad is perfect for a light dinner, packed lunch or picnic salad. It’s zingy, crunchy and full of flavour. The dressing is so moreish you really could put it on anything. This would be great with chicken or salmon and you can throw in any veggies you’ve got lying around in your fridge. This really is my idea of sunshine in a bowl.

(Serves 2 - £4.34 per portion)

1. Add 250g of cooked red and white quinoa to a large bowl.
2. For the dressing, finely grate a 2cm piece of ginger and add to a small bowl with half a finely chopped red chilli, 2 tbsps of light soy sauce, 1 tbsp dark soy sauce, 1/2 tbsp of sesame oil, 1 tbsp of mirin, 1 tsp honey, the juice of a lime, 1/2 tbsp rice wine vinegar, and 1 tbsp fish sauce. Mix well and pour over the quinoa.
3. Add 150g of cooked king prawns, 1 finely diced mango, a finely diced red pepper, 160g of finely sliced sugar snap peas which have been blanched for 3 mins in boiling salted water, 2 tbsps of toasted sesame seeds, half a bunched of finely sliced spring onions and half a bunch of roughly chopped coriander. Pour over the dressing before mixing well again.
4. Spoon into bowls and top with more coriander and spring onions if desired.