A quick, healthy recipe for lunch or dinner in a flash.
Cajun Prawns with Roasted Capsicum & Quinoa
Ingredients
Quinoa
- 1 broccoli finely chopped
- 100 g quinoa
- 250 g frozen corn
- 2 spring onions thinly sliced
- 1 baby bok choy thinly sliced
- 1 lemon juiced
- ½ tsp salt
Prawns
- ½ red onion finely diced
- 100 g roasted capsicum thinly sliced
- 2 tsp oil
- Cajun spices (1 tsp ground cumin, 1 tsp ground coriander, 2 tsp sweet paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp oregano, ½ tsp ground black pepper)
- 600 g prawns
- ½ tso salt
- 125 g lite sour cream
To Serve
- 1 bunch coriander leaves picked
- 20 g sunflower & pumpkin seeds
Instructions
- Before you start, bring a medium pot of salted water to the boil.
- Prep broccoli. Cook quinoa in pot of boiling water for 15-20 minutes, until tender with a slight bite. Add broccoli and corn for final 3 minutes of cook time. Drain and return to pot.
- Prep spring onions, bok choy and lemon and add to a large bowl with salt. Set aside.
- Prep onion and roasted capsicum. Heat oil in a large fry-pan on high heat. Add onion and cook for about 2 minutes, until soft. Add Cajun spices and cook for about 30 seconds, until fragrant.
- Add prawns to pan and stir-fry for 3-4 minutes, until just cooked. Stir through capsicum and salt. Remove from heat and stir through sour cream. Season to taste with salt and pepper.
- Add cooked quinoa to bowl with spring onions and bok choy and mix well. Season to taste with salt and pepper. Prep coriander.
- Serve quinoa topped with prawns, sunflower and pumpkin seeds, and coriander.
