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.
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
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
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.
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.
Adapted from here.