Recipe from Chef Eric Arrouze, OnlineCulinarySchool.net

Healthy and filling, this dish packs tremendous flavour due to the combination of prawns and pesto. Loaded with bright flavours, this salad makes a perfect side dish or light entrée.

Salad

1 cup (250 mL) quinoa, well rinsed and drained

2 cups (500 mL) cold water

6 cherry tomatoes, seeded and diced

1/4 cup (60 mL) carrots, cut into Brunoise

2 tablespoons (30 mL) green onions, chopped

1 tablespoon (15 mL) cilantro, chopped

1 tablespoon (15 mL) raisins

Salt and pepper to taste

Garnish

8 large prawns, poached and shelled

Pesto

1 cup (250 mL) fresh mint leaves

1/2 cup (125 mL) whole almonds

1/4 cup (60 mL) goat cheese

1/4 cup (60 mL) olive oil

Salt and pepper to taste

Vinaigrette

2 tablespoons (30 mL) extra virgin olive oil

2 tablespoons (30 mL) white wine vinegar

Salt and pepper to taste

Quinoa: Pour the quinoa into a small saucepot preheated medium high. Stir frequently until quinoa begins to audibly pop and change colour. When evenly toasted, add the water and bring to a simmer. Once water is simmering, add salt and pepper, reduce the heat and cover with a lid until water has been absorbed (typically about 8-12 minutes). Keep covered, remove from heat and let stand for 5 minutes. Remove lid, let cool and fluff with a fork.

Pesto: Purée the mint, almonds, goat cheese, olive oil and salt and pepper in a food processor until smooth.

Salad: In a large bowl, combine tomatoes, carrots, green onions, cilantro and raisins. Stir in cooled quinoa.

Vinaigrette: In a small bowl, whisk together olive oil, white wine vinegar, salt and pepper. Pour about half of the vinaigrette over salad and toss to coat. Reserve the other half to drizzle around the salad as a garnish.

Serve: Place quinoa salad into a ring to shape the salad. Place the prawn cut into halves along the body on the side. Drizzle with pesto. Serve immediately.

Serves 4 as a side dish or 1 as a light entrée.