Mexican Prawn and Quinoa Salad

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• 400 g

  green prawns, peeled, deveined, tails intact
• 1 whole

  lime, juice only, plus lime cheeks to serve
• 1 none

  garlic clove, crushed
• 1 none

  red chilli, deseeded and chopped
• 1 tbsp

  olive oil
• 0.25 cup

  white grain quinoa
• 300 g

  corn kernels, rinsed and drained
• 400 g

  can kidney beans, rinsed, drained
• 1 none

  small avocado, stoned and skinned, chopped coarsely
• 1 none

  red capsicum, chopped finely
• 1 none

  green capsicum, chopped finely
• 1 none

  green capsicum, chopped finely