Ingredients

For the salad

60g quinoa

150g cooked shelled prawns

1 small avocado, stoned and sliced

¼ cucumber, halved and sliced

50g watercress

100g cherry tomatoes, halved

For the dressing

finely grated zest and juice 1 large lime

1 red chilli, deseeded and finely chopped

2 spring onions, trimmed and finely chopped

1 tsp wheat-free tamari

handful coriander, chopped

1 tsp rapeseed oil

½ tsp maple syrup


Method

1.Boil the quinoa in a small pan for 15 mins until the grains are tender and look like they have burst.