Salmon and king prawn skewers with citrus quinoa salad

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

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

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.

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.

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.

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

#dalepinnock #salmon #prawns #quinoa #parsley #lime #dale