Coriander prawns, quinoa and lime

Recipes

Ingredients (serves 2):

  • 100g dry white quinoa
  • 1 cup chicken stock
  • 3 tbsp canola oil
  • 350g green prawns, shelled, tails intact
  • 6 cloves garlic, finely chopped
  • 1 tbsp ginger, finely grated
  • 1/2 tsp rock salt
  • 1/2 red onion, thinly sliced
  • 3 small red chillies, deseeded, finely chopped
  • 4 – 5 shallots, roughly chopped
  • 1/2 bunch fresh coriander, leaves picked
  • juice of 1/2 a lime

Method:

1 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.

2 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 a paper towel before cooking them so they don’t get soggy in the wok.

3 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.

5 Divide the cooked quinoa into two bowls and top with the prawn mixture. Drizzle each bowl with lime juice and serve. Enjoy!

Recipe provided by Kate Freeman

Kate Freeman
Kate Freeman is HRI's resident nutritionist. She is a registered nutritionist from Canberra, Australia and the creator and managing director of the largest private nutrition practice in Canberra, The Healthy Eating Hub. Kate consults, writes, presents and mentors in the field of nutrition and has over 10 years of experience in the industry.
Previous
Next

Related news

8 simple, practical ways to eat more veggies

Vegetables are the cornerstone of a healthy eating pattern. You simply cannot eat well without them. So here are eight simple and practical ways you can include more in your diet - that aren’t steaming or salad!

Read more

Tips to boost nutrition during pregnancy

Pregnancy is one of the most nutritionally demanding stages of life for a woman. Decisions about health and nutrition at this point can significantly affect the lifelong health of both the mother and their baby. In the end, the goal of good pregnancy nutrition is to provide adequate nutrients that will promote optimum health in both.
Read more

How to make a nourish plate

There are regularly times during the course of my week, when I get home from a long day of work and find myself with the conundrum of having to find something to eat. What I’ve found works a treat on these days is creating a nourish plate. This is simply a plate of whole foods, as many as I can muster up from my fridge and pantry, presented as a smorgasbord of variety!
Read more