Prawn and Vegetable Quinoa

Prawn and Vegetable Quinoa


83 people made this

About this recipe: A simple, hearty and delicious gluten-free dish. Quinoa is tossed with asparagus, prawns, mushrooms and raisins. Serve either warm as is or cold as a salad.


Serves: 4 

  • 350ml water
  • 170g uncooked quinoa
  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 1/2 green pepper, chopped
  • 50g sliced fresh mushrooms
  • 6 fresh asparagus spears, trimmed and chopped
  • 4 tablespoons golden raisins
  • 1 tablespoon finely chopped fresh root ginger
  • salt and pepper to taste
  • 450g medium prawns, peeled and deveined
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • 30g chopped Italian flat leaf parsley

Prep:15min  ›  Cook:40min  ›  Ready in:55min 

  1. In a large pot, bring the water to the boil and stir in the quinoa. Cover, reduce heat to low and simmer 15 minutes. Remove from heat and set aside 10 minutes or until all liquid has been absorbed.
  2. Heat 2 tablespoons olive oil in a frying pan over medium heat and saute the onion and green pepper until tender. Mix in the mushrooms, asparagus, raisins and ginger and continue cooking until asparagus is tender. Season with salt and pepper. Mix in the prawns and cook 5 minutes or until opaque.
  3. In a large bowl, mix the quinoa with the lime juice and remaining 2 tablespoons olive oil. Toss with the frying pan mixture and parsley to serve.

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