quinoa and coriander prawnsI experimented the other night when I was home alone and managed to come up with this ripper of a recipe. It was so divine I was disappointed that I had no-one with me to share it with!

The amazing flavours come from a combination of garlic, chilli, lime juice, coriander, shallots and a small amount of rock salt. Combined with the quinoa the whole meal is a fantastic source of protein, carbohydrate, fibre and nutrients that’s perfect for a Friday night treat!

I hope you enjoy it as much as I did!

quinoa, prawns, coriander

Quinoa with Lime and Coriander Prawns

5 from 1 vote
Recipe Serves 4 people
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Gluten Free

Ingredients
  

  • 4-5 shallot roughly chopped
  • ½ onion, red thinly sliced
  • 6 clove garlic finely chopped
  • 1 tbsp ginger, fresh finely grated
  • 3 chilli, red, small deseeded, finely chopped
  • ½ lime juiced
  • ½ bunch coriander, fresh leaves picked
  • ½ tsp salt, rock
  • 800 g prawns, green shelled, tails intact
  • 3 tbsp oil, canola
  • 200 g quinoa dry

Instructions
 

  • Have all the ingredients prepared before you start cooking. The prawns only take a few minutes in the wok so you need all the ingredients ready to go.
  • Add the quinoa and 1 cup of chicken stock to a saucepan. Cover and cook over medium heat for about 12 minutes or until the quinoa is cooked and all the water has been absorbed. While the quinoa is cooking prepare and chop all the ingredients. Dry the prawns thoroughly in paper towel before cooking them so they don’t get soggy in the wok.
  • Heat half the oil in a wok over high heat. Once the wok is very hot add half of the prawns with a teaspoon each of the garlic and ginger. Cook for 3-4 minutes or until cooked through, tossing regularly. Remove the prawns from the wok and set aside. Repeat with the second batch of prawns adding a teaspoon each of the garlic and ginger. Remove the prawns from the wok and set aside. Sprinkle the resting prawns with rock salt.
  • Heat the rest of the oil in the wok. Add the remainder of the garlic and ginger, along with the onion and chilli and stir fry for 1 minute. Add the shallots and stir fry for a further minute. Add the prawns to the wok and toss for a final minute. Remove from the heat and gently stir through the coriander leaves.
  • Serve the cooked quinoa and top with the prawn mixture. Drizzle each bowl (depending on how many serves you make) with lime juice and serve. Enjoy!
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