Quinoa, Scallop, Mango and Prawn Tabbouleh

(serves 2)



200g uncooked pearl Quinola

100g mango

200g scallop (swap for fried tofu for a veggie/vegan option)

½ avocado

Olive oil for cooking

Walnut oil for seasoning

Lemon juice


To taste: Paprika, Espelette pepper, salt & pepper



Cook 200g quinoa in boiling water for 12 minutes and drain.

 Rinse the cooked quinoa under cold water and let cool completely.

Meanwhile, heat the olive oil in a frying pan over high heat.

Sear the scallops for 1 1/2 minutes on each side.

Season to taste with salt, pepper, paprika, Espelette pepper and set aside.

Mix in the diced mango, avocado and chopped coriander.

Put in the lemon juice, walnut oil, season and stir well.

Finally, add the scallops just before serving.