Roasted garlic, broccoli and quinoa salad with prawns

Roasted garlic, broccoli and quinoa salad with prawns is a healthy and flavorful dish that is easy to make. Here’s a recipe to make it:

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 head of broccoli, cut into florets
• 1 head of garlic
• 1/2 cup chopped fresh parsley
• 1/4 cup olive oil
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• 1 lb. prawns, peeled and deveined
• 1 tablespoon butter
• Lemon wedges for serving

Preparation:

1. Preheat the oven to 400°F. Cut off the top of the garlic head, exposing the cloves. Drizzle with a little bit of olive oil and wrap in aluminum foil. Roast in the oven for 30-40 minutes or until the cloves are soft and caramelized. Let cool and then remove the cloves from the skin.
2. Rinse the quinoa thoroughly and place it in a saucepan with 2 cups of water or vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes or until the liquid is absorbed and the quinoa is tender.
3. In a mixing bowl, whisk together the olive oil, honey, apple cider vinegar, salt, and pepper. Add the roasted garlic cloves and mash them with a fork to create a paste.
4. Add the cooked quinoa, broccoli florets, and chopped parsley to the mixing bowl. Toss everything together until the quinoa and broccoli are coated in the dressing.
5. In a separate frying pan, melt the butter over medium heat. Add the prawns and cook for 3-4 minutes on each side or until pink and cooked through.
6. Serve the quinoa and broccoli salad topped with the cooked prawns and a squeeze of lemon juice.

Enjoy your delicious roasted garlic broccoli quinoa salad with prawns!