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quinoa 011fixW

 

quinoa 006W

Ingredients:

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

 

Method:

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

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