Thai Quinoa Salad
Recipe type: Main
  • 1 medium yellow pepper, diced
  • 1 medium carrot, diced
  • 1 medium cucumber, diced
  • 5-6 radishes, sliced
  • ½ red onion, finely diced (and soaked in cold water for 5-10 minutes)
  • Handful of mint lives, torn up
  • Handful of coriander leaves, chopped
  • 2 cups of cooked quinoa
For the dressing
  • 1 tablespoon grated ginger
  • 1 garlic clove, grated
  • 1 tablespoon coconut aminos
  • 1 tablespoon fish sauce
  • ½ teaspoon chilli flakes or pepper
  • 2 teaspoons sesame oil
  • Juice of 1 lime
  • 1 teaspoon honey
For the shrimp
  • 150-200 g / 4.5 oz peeled shrimp (defrosted is fine)
  • Pinch of red chili flakes or pepper
  • Pinch of salt
  • ½ teaspoon garlic powder
  • 1 tablespoon coconut oil
  • Juice of ½ lime
  • 1 tablespoon coconut aminos
  1. Cook quinoa, if needed. Simply follow the instructions on the packet. You will need about ⅔ cup of uncooked quinoa.
  2. Prepare the salad ingredients and set aside in a bowl.
  3. Whisk together the dressing and stir through the salad.
  4. Sprinkle the prawns with chilli, salt, and garlic powder. Heat the coconut oil in a large frying pan over medium-high heat and add the prawns. Cook for one and half minutes on each side, then drizzle with the lime juice and coconut amigos, and stir through for 15-20 seconds until slightly caramelised and browned.
  5. Top the salad with the prawns and garnish with extra herbs.
Recipe by Happy Body Formula at