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Chili Prawn Quinoa Salad with Avocado and Orange

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Another favorite from The 321 Method meal plans I couldn’t resist sharing this one! Creamy avocado, tangy orange and a hint of spice on the prawns make the perfect combo!


  • 1/2 cup quinoa, dry
  • 1 cup chicken stock
  • 1 red pepper, cut into bite sized pieces
  • 1 tsp + 1 tbsp Extra Virgin Olive Oil canola oil
  • 300 g large shrimp, shelled
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 large orange, cut into bite sizes pieces
  • 1 avocado, cut into small pieces


  • 1 tsp olive oil
  • 1 tbsp balsamic
  • Juice of half lime (1 tbsp)
  • Salt and pepper to taste


  1. Replace water for chicken stock and cook quinoa according to package directions. Set aside when done.
  2. Meanwhile mix together ingredients for dressing and set aside.
  3. In a medium skillet, heat 1 tsp. oil and heat until hot, approx 2 minutes. Add pepper and saute 3-4 minutes. Don’t stir too frequently to allow the pepper to brown and blister a bit. Remove peppers from the pan.
  4. Add remaining Tbsp oil and garlic. Saute until garlic becomes fragrant, approx 2 minutes. Add shrimp, chili powder, salt and pepper and sautee until shrimp is opaque, 3-4 minutes. Add the peppers back in, along with the quinoa and balsamic dressing and stir to combine.
  5. Dish up and top with orange and avocado pieces.


If you are saving any for leftovers, add only the avocado and orange you will be using for this meal, add the rest when leftovers are eaten.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dishes
  • Method: Stove Top
  • Cuisine: Mexican