Lemony Quinoa with Prawns

By cookism

Eating healthy doesn’t have to be a chore, and using power ingredients like quinoa makes it all the more fuss-free! A touch of lemony zing to the crunchy salad helps to whet the appetite while keeping the dish light. Throw in some fresh garlic prawns to take it to the next level. Hungry already? Here’s the recipe.

Ingredients

• For garlic prawns:
• 1 zucchini, medium diced
• 10 cherry tomatoes, halved
• 1/4 cup cilantro, finely chopped + more for garnishing
• 400 g prawns, deveined
• 2 cloves garlic, minced
• Pinch cayenne pepper
• Salt & black pepper, to taste
• Olive oil
• For quinoa:
• 1 cup red quinoa
• 11/2 cup chicken stock
• 1/2 cup white wine
• 1 clove garlic, smashed
• 1/4 tsp salt & black pepper
• For lemon dressing:
• 1 clove garlic, crushed
• 1/4 cup lemon juice
• 1 tbsp olive oil
• Zest 1/2 lemon
• Salt & black pepper, to taste

Details

Servings 4
Adapted from cookism.tumblr.com

Preparation

Step 1

1. Wash and rinse quinoa through a fine-mesh strainer under running water. Drain well and combine quinoa, chicken stock, white wine, garlic, salt and pepper in a saucepan. Bring it to a boil and reduce heat to low. Cover and cook for 15 minutes. Remove from heat and allow it to stand for 5 more minutes with the lid on. Fluff quinoa and transfer to a large bowl.
2. While quinoa is cooking, prepare the prawns. Place pan over medium heat and add a little oil. Fry minced garlic till aromatic. Add in the prawns and season with a pinch of salt, cayenne pepper and black pepper to taste. Cook till prawns are pink and opaque. Transfer the prawns to the large bowl with quinoa. Next, combined lemon dressing ingredients in a bowl and stir well. Set it aside for later use.
3. Add chopped vegetables and cilantro into the large bowl filled with quinoa and garlic prawns. Drizzle in three-quarters of the lemon dressing, mix and taste. Add more dressing if needed. Garnish with chopped cilantro and serve!