A hand spooning a prawn from a bowl of garlic prawn quinoa

Prawns with garlic, lemon, chilli & quinoa

Last modified by Oviva · Checked by Juliet Finnie ·

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A plate with the finished garlic quinoa prawn dish

Ingredients

Serves 2

  • 200 g prawns, peeled and deveined
  • 3 cloves of garlic, finely chopped
  • Juice and zest of 1 lemon
  • 2 tbsp olive oil
  • 1 small red chilli, deseeded and finely chopped (optional, for a bit of heat)
  • Fresh coriander or parsley, chopped
  • 1 tbsp butter
  • 50 ml white wine (optional)
  • Salt and pepper, to taste
  • 1 spring onion, thinly sliced (for garnish)
  • 150 g quinoa
  • 500 ml vegetable stock

Method

1. Cook the quinoa

Rinse the quinoa in a fine sieve under cold running water.

Place it in a saucepan with the vegetable stock, bring to the boil, then reduce the heat and simmer for 15–20 minutes until the liquid is absorbed and the quinoa is cooked.

2. Prepare the prawns

While the quinoa is cooking, rinse the prawns and pat them dry with kitchen paper.

Season with salt and pepper.

3. Cook the prawns

Heat the olive oil in a large frying pan over medium heat.

Sauté the garlic and chilli until fragrant but not browned.

Add the prawns and fry on both sides until they turn pink.

4. Finish the sauce

If using, pour in the white wine and let it reduce by half.

Stir in the butter, lemon juice and zest, mixing until the prawns are well coated.

Taste and adjust the seasoning if needed.

5. Combine

Stir the cooked quinoa into the pan with the prawns and combine well.

6. Serve

Top with fresh herbs and sliced spring onion. Serve immediately.

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