Prawn and Vegetable Quinoa

    55 min

    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.

    86 people made this

    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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    Reviews in English (68)


    I used 4 tablespoons of lime juice, added 2 cloves of garlic in the saute, used red bell pepper instead of green, used 1 cup of chopped fresh green beans instead of asparagus, omitted the raisins and 2Tbsp oil for the quinoa, and doubled the mushrooms, red pepper, and parsley. It's quite a few variations, but the result was very flavorful and quite healthy! I will certainly make this again, perhaps even with a few more veggies included.  -  26 Jul 2008  (Review from Allrecipes US | Canada)


    I made this last night and my husband and I loved it. I did want to make a healthier version so I used 1 teaspoon olive oil to saute the vegetables and shrimp in a non-stick skillet over medium heat and did not add the additional 2 tablespoons of oil at the end. This shaved off about 100 calories and 10 grams of fat per serving! I will definitely make this again.  -  18 Jan 2007  (Review from Allrecipes US | Canada)


    This recipe was delicious and exceptionally healthy. I didn't have asparagus so I substituted green beans. I also used fire roasted red peppers (in a jar) in place of the green peppers. Next time I would add saute some garlic with the olive oil when heating the pan. We found this to be a wonderful alternative way to prepare quinoa and a must-try for novice quinoa fans. :-)  -  08 Apr 2008  (Review from Allrecipes US | Canada)