1 cup organic white quinoa
1 1/2 cup water
1/4 red onion, small dice
1/3 cup pomegranate seeds
1/2 cup firm ripe mango, diced
1/4 cup coriander leaves, roughly chopped
20 g butter
2 Tbls olive oil
2 Tbls lemon juice
20 x green prawns, deveined, tails intact
1. Combine water and quinoa in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 10-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
2. Combine mango, onion and pomegranate arils in a large bowl. Add quinoa. Stir in coriander leaves, olive oil and lemon juice. Season. Toss to combine. Place in the refrigerator until required.
3. Meanwhile, heat oil and butter in a large non-stick fry pan. Cook prawns on medium-high heat for 2 to 3 minutes until prawns begin to turn pink or until cooked through. Season. Serve prawns on skewers with quinoa