Mexican Prawn and Quinoa Salad- IGA Tasmania

Ingredients

• 400g green prawns, peeled, deveined, tails intact
• juice from 1 lime, plus lime cheeks to serve
• 1 garlic clove, crushed
• 1 red chilli, deseeded and chopped
• 1 tbsp olive oil
• ¼ (50g) cup white grain quinoa
• 300g corn kernels, rinsed and drained
• 400g can kidney beans, rinsed, drained
• 1 small avocado (200g), stoned and skinned, chopped coarsely
• 1 red capsicum (200g), chopped finely
• 1 green capsicum (200g), chopped finely
• Combine prawns, lime juice, garlic, chilli and olive oil in a medium bowl. Set aside for 10 minutes to marinate.
• Meanwhile, cook quinoa according to packet instructions, keep warm.