The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
King Prawn Quinoa Salad & Turmeric Dressing
An utterly delicious grain salad - starring juicy king prawns, roasted sweet potato and nutty quinoa. Add spinach and peppers for vibrant vitamins. Drizzle with a creamy yoghurt dressing, spiced with ginger, turmeric and chilli. Don't forget those coconut chips for crunch!
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 80g baby spinach
- 2 romano pepper
- 4cm fresh ginger (use half)
- 160g quinoa (quinoa (100%))
- 2 tbsp korma paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 1 chilli
- 360g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 20g toasted coconut chips
- 1 handful of fresh coriander
- ½ tsp turmeric
- 1 sweet potato
- 2 unwaxed lime
Nutritional Information
Calories: 429
Protein: 25g
Carbs: 48g
Fat: 17g
King Prawn Quinoa Salad & Turmeric Dressing
An utterly delicious grain salad - starring juicy king prawns, roasted sweet potato and nutty quinoa. Add spinach and peppers for vibrant vitamins. Drizzle with a creamy yoghurt dressing, spiced with ginger, turmeric and chilli. Don't forget those coconut chips for crunch!
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Cooking Instructions
- Preheat the oven to 230C / fan 210C / gas mark 8 / air fryer 190C. Cut the sweet potato into wedges. Roughly slice the peppers. Place both onto a lined baking tray, toss with 1 tbsp oil, then season with a pinch of sea salt and black pepper. Roast for 20-25 mins / air fryer 20-25 mins, turning halfway, until soft and golden.
- Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain. Set aside to cool to room temperature for a cold salad (optional).
- Make the dressing; finely chop or grate half the ginger. Finely dice the chilli (remove the seeds for less heat). Zest 1 lime, then cut both in half. Add the lime zest to a small bowl. Squeeze in the juice from 1 lime, then add the yoghurt, turmeric, ginger (to taste) and half the chilli (to taste). Mix well.
- Rinse the spinach, then roughly chop, along with the coriander. Stir the spinach and coriander through the quinoa, along with the remaining chilli (to taste) a squeeze of lime juice, 2 tsp olive oil and a good pinch of sea salt (to taste).
- Heat a large frying pan with 2 tsp oil on medium heat. Add the prawns and korma paste, then cook for 2-3 mins, until the prawns are pink and cooked through.
- Finally, mix the roasted veg into the quinoa and serve on plates. Top with the prawns, then drizzle over the dressing and sprinkle with the coconut chips.
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