Salmon and king prawn skewers with citrus quinoa salad

Salmon and king prawn skewers with citrus quinoa salad

By
From
The Medicinal Chef
Serves
1-2
Photographer
Martin Poole

This dish is gorgeous and feels very summery. It delivers masses of minerals, fatty acids and protein, too, as well as all sorts of other goodies. That’s got to be good! Ask at the fish counter to have the fish skinned.

Ingredients

Quantity Ingredient
1 large salmon fillet, skinned and cut into cubes
100g raw king prawns, (peeled weight)
100g quinoa
2 teaspoons vegetable stock powder
or 1 vegetable stock cube
15g fresh parsley, finely chopped
1 lime, zested and juiced
sea salt
black pepper

Method

  1. Preheat the grill to high. Take some presoaked wooden or metal skewers and thread alternating cubes of salmon and king prawns onto them. Season with salt and pepper. Place under the grill for about 10 minutes, turning them 2–3 times.
  2. Bring a pan of water to the boil and add the quinoa. Add a couple of teaspoons of vegetable stock powder or a vegetable stock cube to the water to give greater depth of flavour, and cook for 10–15 minutes. When cooked, the grains should look translucent and have little white tails on the side.
  3. Place the cooked quinoa into a bowl and stir in the chopped parsley. Add the zest and juice of the lime. Season with salt and pepper and stir well.
  4. Put some of the quinoa salad onto serving plates and place the cooked skewers on top. Serve with a rocket salad.

Good for

  • Skin: Acne, Eczema

    Joints & bones: Arthritis

    Metabolic system: Diabetes (Type 2)

    Mental health & Nervous system: Anxiety, Depression, Stress

    Reproductive & Urinary systems: Polycystic ovary syndrome
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
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