Quinoa and Prawn Salad with Yuzu Dressing Recipe
TV chef, Dean Edwards, has created a delightful recipe using whole grain quinoa and tangy yuzu
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Calories are a measure of the amount of energy in food and drink. Your weight depends on the balance between how much energy you consume and how much energy you use up. If you eat or drink more than you use you can gain weight. If you don’t eat enough you can lose it.
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On average as a nation it seems we’re consuming too much saturated fat. Eating too much can increase your cholesterol, which is a risk factor for heart disease. Replacing saturated fats with unsaturated fats can help maintain healthy cholesterol levels, and reduce the risk of heart disease.
Starchy foods like bread, breakfast cereals or potatoes are a good source of carbohydrate and should make up just over a third of the food you eat. When eaten, carbohydrates are broken down into glucose, which is used to fuel cells in your body like brain and muscle cells. Some people think starchy carbohydrates are fattening, but gram for gram it contains less than half the calories of fat. Choose whole grain or high fibre varieties where you can as they often contain more nutrients.
On average in the UK we eat too much sugar. Foods and drinks high in sugars are not needed in the diet. So if you have them, make sure they're infrequent and in small amounts, or you risk tooth decay or obesity.
Fibre is classed as a carbohydrate and you should aim to eat 30g fibre each day. Eating plenty of fibre is good for your digestive health and is associated with a lower risk of heart disease, stroke, type 2 diabetes and some cancers.
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A small amount of salt is needed in your diet but too much can raise your blood pressure, which increases risk of health problems such as heart disease and stroke. Adults shouldn’t eat more than about 1 teaspoon (6g) per day – and that includes salt already in the foods you eat, not just the salt you add, so check nutrition labels on food packs.
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- Bring the stock to the boil in a small saucepan, add the quinoa and cook for 15 minutes until tender. Drain then leave aside.
- Meanwhile, mix the prawns with 1 tsp of yuzu juice and set aside.
- For the dressing, mix 1 tbsp (3 tsp) yuzu juice with 1 tbsp (3 tsp) rapeseed oil and the vinegar.
- Heat 2 tsp rapeseed oil in a wok or small frying pan and fry the prawns on a high heat for 2 minutes until pink.
- Tip the cooked quinoa into a large bowl and add the parsley, spring onions, mango, pine nuts and mixed seeds, then pour the dressing over the top. Mix it all together.
- Spoon the quinoa mixture into a serving bowl, then top with the prawns. Serve straight away.
- Yuzu is a Japanese citrus fruit. If you’d like a substitute for this, use lemon, lime or mandarin juice or a combination of these in the same volume.
- To reduce the fat content, half the amount of pine nuts/mixed seeds.