1 cup El Olivo organic quinoa
10-12 large prawns, peeled and deveined
1 tablespoon Olive Tree olive oil for everyday cooking
1/4 cup fresh micro greens, to garnish
For the dressing
1/4 cup fresh lime juice
2 tablespoons Olive Tree extra virgin olive oil
Chilli powder, as per your preference
1 garlic clove, crushed
Sea salt and freshly ground black pepper, to taste
Cook the quinoa as per instructions on the packet. Drain the quinoa well and place it in a bowl.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp and sauté until the underside turns pink, about 3 minutes.
To make the chilli dressing - combine lime juice, extra virgin olive oil, chilli powder, garlic, salt and pepper in a bowl.
Thinly slice one tomato and place on a plate. Dice the other tomato and mix with the cooked quinoa. Place quinoa on the tomato slices. Top this with the cooked prawns and generously drizzle the dressing. Garnish with micro greens and drizzle some more dressing. Serve with a dollop of wasabi.