SEAFOOD AND QUINOA SALAD BOWLS

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INGREDIENTS

Serves 4 to 6

  • 1 tablespoon olive oil
  • 150 gr prawn
  • 250 gr calamari
  • 400 gr mussels, cleaned 
  • 150 gr salad leaves
  • 200 gr cooked quinoa
  • 150 gr large cucumber, sliced
  • 100 gr radishes, sliced
  • Mint leaves to serve, if desired

Dressing

  • 3 large sprigs fresh mint
  • 6 heaped tablespoons Greek yoghurt
  • 2 tablespoons mayonnaise
  • ¼ teaspoon ground turmeric
  • ½ garlic clove, peeled and pressed
  • 2 tablespoons milk, any type
  • 1 teaspoon clear honey
  • ¼ teaspoon salt or to taste
  • Pinch ground cumin

METHOD

• Clean the mussels, if any of them are opened, tap them lightly and discard them if they don't close. Fill a medium sized saucepan with 4 tablespoons of water and a pinch of salt and bring to a boil over high heat. Reduce the heat to medium and add in the mussels. Cover the pan with a lid and cook the mussels for about 3 to 4 minutes, stirring occasionally. The mussels are cooked once they are opened, discard any that didn't open. Drain the mussels and set aside until ready to serve.

• Warm a frying pan with olive oil over medium heat and add in the prawns and calamari, cook stirring occasionally until the calamari is firm and the prawns turn pink, about 6 minutes. Remove from the heat and set aside until ready to serve.

• Transfer all the dressing ingredients in a food processor and run for a few seconds until smooth.

• Arrange the salad leaves, quinoa, cucumber, radishes, mint leaves and the seafood in shallow bowls. Serve immediately with the dressing.

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