My Mom recently had the Earl's West Coast Prawn Salad with Citrus Honey Vinaigrette and went nuts for it. I wasn't there to try it but it all sounded good to me. A quick Google search later and guess what? Epicurious has a copycat recipe. No choice here but to give it a go. One of the key ingredients in the salad is quinoa which is pronounced keen-wa. I am sure you have heard of quinoa, it is kind of a big deal these days. Why? Well it is a grain like seed that comes in red, white or black. It's protein content is very high and it is also a complete protein which is unusual for plant based foods. It is also a good source of fiber, phosphorus, iron and magnesium. For bonus points it is gluten free and easy to digest. I like quinoa in salads and less so served as a replacement for rice. I have yet to try it in soup (but I think I would like it). It also makes a great filling for wraps. Make sure you rinse your quinoa before you cook it. The outside has a natural bitter tasting coating, most of it is removed in processing, but it doesn't hurt to give it a good rinse. Don't want you to be put off if it is your first time. CITRUS HONEY VINAIGRETTE: 1/4 cup canola oil 1 tbsp rice vinegar 1 tbsp honey 1 tbsp fresh lemon juice 1 tsp lemon zest 1 tsp Dijon mustard pinch of salt and pepper 2-3 dashes hot pepper sauce SALAD: 8 cups mixed greens 8 cups baby spinach 2 cups cooked, cooled quinoa (recipe below) 8-12 large strawberries, quartered 1 carrot, peeled and finely julienned 1 avocado, peeled, pitted and cut into cubes 1/2 cup crumbled feta cheese 1/2 cup toasted pecans 2 tbsp finely minced cilantro 20-30 grilled prawns, preferably awesome British Columbia spot prawns(recipe below) favourite teriyaki sauce or rub, to taste Preparation: CITRUS HONEY VINAIGRETTE (may be prepared and chilled up to 1 week ahead): Combine ingredients in a small food processor or blender. Chill until serving QUINOA (may be prepared and chilled up to 2 days ahead): 1/2 cup dry quinoa Wash quinoa in 4-5 changes of cold water until water runs clear, gently rubbing grains and letting them settle before pouring off water. Bring a pot of salted water to a boil; add quinoa and gently boil for 10 minutes; drain and rinse under cold water. GRILLED PRAWNS (best prepared just before serving): Preheat clean grill to high; oil grates just before cooking. Toss prawns with enough favourite teriyaki or rub to lightly coat. Grill 1-2 minutes per side, turning once, until prawns are light pink and barely cooked through. SALAD: Combine all ingredients except prawns in a large bowl; toss with enough Citrus Honey Vinagrette to coat. Divide between 4 large plates and top with grilled prawns. Serves 4 Adapted from here. This is a great entree salad with everything you need. We served it with some crusty bread. The dressing is very light and fresh tasting. Perfect to enjoy outside on a hot summer night.
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Tiffany McFadden, RDRecipes
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April 2018
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