Quinoa salad, king prawns and almonds

Written by FDM

Hot weather is synonymous with vitamin and mineral loss. To regain energy and draw some of these lost body-essentials back, Executive Chef of the Namaskar Palace Khalid El Goumani is proposing a Quinoa salad, with king prawns and almonds.


– 250 g of quinoa

– 1 avocado

– 50 g slivered almonds and raisins

– Zest and juice of 1/2 lemon

– 1 pinch of Espelette pepper

– 10 ml olive oil

– 1 pinch of salt

– 450 g shelled prawns

– 1 bunch of coriander


– Put the quinoa in a large saucepan and cover with cold water. Salt lightly. Bring to a boil and cook for 20 minutes over medium heat. Drain and rinse with cold water. Drain again and reserve.

– Meanwhile, cut the avocado to dices. In a bowl, mix together the ingredients of the salad.

– Shell the prawns. In a skillet, heat the oil over high heat. Cook the prawns for about 3 minutes, until they turn pink. Add the lime juice, salt, pepper and Espelette pepper. Stir.

– In the salad bowl, add shrimp and coriander. Mix well. Let cool completely before tasting. Dress and serve cold.