Lime shrimp bowl with quinoa, avocado and cherry tomatoes

Ingredients

For 1 serving

• Quinoa65 g
• Shrimp150 g
• Avocado50 g
• Cherry tomatoes120 g
• Canned sweetcorn40 g
• Red onion20 g
• Lime1
• Extra virgin olive oil8 g
• Cilantro3 g
• Cayenne pepperto taste
• Saltto taste

Contains: shellfish,

In season: June – September

Method

1. Rinse the quinoa well in a sieve, add it to a small pan of boiling salted water and cook over medium heat for 12 minutes, until the grains turn translucent and show their little white tail; drain and spread it on a plate to cool.
2. Meanwhile peel the prawns, cut along the back and remove the black vein.
3. Bring a small pan of water to the boil and blanch the prawns for 2 minutes, until pink and opaque; drain and dress them straight away with the lime juice, chilli powder and a pinch of salt.
4. Wash the cherry tomatoes and quarter them; peel and dice the avocado; thinly slice the red onion; rinse and drain the sweetcorn; chop the coriander.
5. Combine the quinoa, vegetables, sweetcorn and prawns with their dressing in a bowl, drizzle with the oil and finish with the coriander.