Quinoa and Grilled Prawns
Freshly grilled tiger prawns are served with a light salad of quinoa and green vegetables.
Main Course
Ingredients per serving
Prepare the Prawns
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Shrimp, tiger prawns 30.0 each
Prepare the Quinoa
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Quinoa 720.0 g
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Fava Beans, cooked 450.0 g
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Zucchini, sliced and grilled 450.0 g
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Scallions, juilenned 50.0 g
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Olive oil 65.0 ml
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Lemon juice 45.0 ml
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Salt and pepper to taste
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Cilantro, chopped 5.0 ml
Preparation
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Prepare the Prawns
- Bring the prepared Knorr® Professional Chicken Soup Base to a boil and reduce to a simmer.
- Poach the shrimp until almost cooked through. Remove and set aside. Reserve cooking liquid
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Prepare the Quinoa
- Cook the quinoa in the reserved poaching liquid. Drain and set aside.
- Combine the quinoa with the fava beans, grilled zucchini slices and scallions.
- Add olive oil, lemon juice and cilantro. Season with salt and pepper.
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Finish the Dish
- Grill the prawns just until cooked through and the shells are beginning to char.
- Serve 3 prawns per portion with a serving of the quinoa salad.
