Sunday, 28 November 2010

Sauteed King Prawns with quinoa in a coriander, ginger and chilli dressing

Quinoa is a tiny ancient, Peruvian seed once considered "the gold of the incas". It has a mild, nutty flavor which goes particularly well in salads, as well as a side dish with meets and fish. It has a protein content that is far superior to that of most grains, because it contains all the essential amino acids. 
This is a delicious lunch dish, that can be stirred up in 30 min with a little preparation in the morning. 
Packed with goodness and flavor, this is a dish you have to try and you'll end up making over and over again.

Serves 4

20 raw King prawns, cleaned and without the shell

1 red chili, deseeded and finely chopped
3 cm ginger, grated
1 lime, juice
2 garlic cloves, crushed
5 tbsp olive oil
Handful of coriander, chopped

100g Quinoa
Handful of coriander, leaves picked and roughly chopped
Handful of cherry tomatoes, quartered
2 spring onions, finely sliced
Salt and pepper, to taste

1. Mix all the ingredients for the marinade in a bowl and add the king prawns. Cover with cling film and put in the fridge for 1 hour at least. The longer the better but not exceeding 12 hours (due to freshness of prawns)
2. Put the quinoa in a saucepan and add 250 ml water. Add some salt, bring to boil and cover with a lid and simmer for 20 min.
3. Heat up a wok or frying pan to maximum heat and add the prawns and all the marinade. Cook for a few minutes until the prawns change color to pink and are cooked through.
4. Pour all the sauce and prawns onto the quinoa and combine. Add the cherry tomatoes, spring onions, herbs and season with salt and pepper.

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