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
Instructions
Cook quinoa, if needed. Simply follow the instructions on the packet. You will need about ⅔ cup of uncooked quinoa.
Prepare the salad ingredients and set aside in a bowl.
Whisk together the dressing and stir through the salad.
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.
Top the salad with the prawns and garnish with extra herbs.
Recipe by Happy Body Formula at https://happybodyformula.com/thai-quinoa-salad-with-grilled-shrimp/