Ingredients per serving


Prepare the Prawns

Prepare the Quinoa

  • Quinoa 720.0 g
  • Fava Beans, cooked 450.0 g
  • Zucchini, sliced and grilled 450.0 g
  • Scallions, juilenned 50.0 g
  • Olive oil 65.0 ml
  • Lemon juice 45.0 ml
  • Salt and pepper to taste
  • Cilantro, chopped 5.0 ml

Freshly grilled tiger prawns are served with a light salad of quinoa and green vegetables.



  1. 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
  2. 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.
  3. 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.
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