Apr 272016
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Salad Bowl: Quinoa & Prawn Salad


When I want to put together a well-balanced salad fast, I make myself a quick salad bowl using a mix of pre-cooked leftovers and raw ingredients which I usually have washed and ready to cut. Instead of following a recipe, I simply follow my instinct.


Organising the salad ingredients into segments in the bowl which I plan to eat from helps me to create a well-balanced salad and ensures that the portion size is correct so that there is no waste.


This is a salad bowl I made recently using leftover grilled prawns and quinoa plus freshly cut lettuce, avocado and tomatoes. I like placing a dollop of yogurt or some kind of dip in the center and scatter a few chopped nuts or seeds on top. Leftovers are often well-seasoned, so I don’t always add a dressing. If I do, it is usually a drizzle of extra virgin olive oil, balsamic vinegar and sea salt.


To learn more, have a look at my Tutorial: How to Use Leftovers to Make a Quick and Delicious Salad Bowl.




All ingredients should be cut into bite-size pieces.

Quantities depend on what you have in the house.

Make ingredient substitutions as you see fit.



2-3 cooked jumbo prawns per person

Cooked quinoa




Greek yogurt (or any other dip)

Chopped pistachio nuts (or any other nuts or seeds)



  1. Cut your jumbo prawns into 3-4 pieces and place and place in 1/5 of your salad bowl.
  2. Fill the remaining 4/5 of your salad bowl with equal amounts of shredded lettuce, chopped tomatoes, cooked quinoa and diced avocado (see image above).
  3. Place a good dollop of yogurt or other dip in the center.
  4. Scatter some nuts or seeds on top of the yogurt.
  5. If desired, drizzle some extra virgin olive oil, balsamic vinegar and sea salt on top of your salad.
  6. Serve.
  7. To eat, mix all the ingredients together and start chomping!


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  2 Responses to “Salad Bowl: Quinoa and Prawn Salad”

  1. Such a good way to use cold food like prawns, as reheating them is never a good idea.