BBQ prawns with superfood salad

Add a touch of sweetness to the classic barbecue prawn with this delicious mustard and maple syrup glaze.

Recipe «BBQ prawns with superfood salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 cup white quinoa, rinsed, drained, 1/4 cup extra virgin olive oil, 2 tsp balsamic vinegar, 1 tsp Dijon mustard, 1 tbsp pure maple syrup , 1kg green banana prawns, peeled, deveined, leaving tails intact, 120g pkt Coles Australian Superfood Leaf Blend, 1 Lebanese cucumber, thinly sliced , 1 medium carrot, thinly sliced, 2 spring onions, thinly sliced, 250g cooked baby beetroot, quartered.

Ingredients:

• 1/2 cup white quinoa, rinsed, drained 
• 1/4 cup extra virgin olive oil 
• 2 tsp balsamic vinegar 
• 1 tsp Dijon mustard 
• 1 tbsp pure maple syrup 
• 1kg green banana prawns, peeled, deveined, leaving tails intact 
• 120g pkt Coles Australian Superfood Leaf Blend 
• 1 Lebanese cucumber, thinly sliced 
• 1 medium carrot, thinly sliced 
• 2 spring onions, thinly sliced 
• 250g cooked baby beetroot, quartered 

Instructions

1. Cook the quinoa following packet directions. Use a fork to separate the grains. Set aside to cool to room temperature.
2. Combine the oil, vinegar, mustard and maple syrup in a screw-top jar and shake to combine. Place the prawns in a medium bowl. Pour over half the maple mixture and toss to coat. Season.
3. Heat a barbecue plate on high. Cook the prawns for 2-3 mins each side or until cooked through.
4. Place the quinoa, salad mix, cucumber, carrot, spring onion and beetroot in a large bowl. Toss to combine. Divide the quinoa mixture among serving plates. Top with prawns and drizzle with the remaining maple mixture to serve.