Cajun Prawns with Roasted Capsicum & Quinoa

Cajun Prawns with Roasted Capsicum & Quinoa

Ready in 30 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, July 19, 2020.
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Ingredients

Quinoa

  • 1/4 broccoli, finely chopped
  • 25g quinoa
  • 1/4 cup frozen corn
  • 1 spring onion, thinly sliced
  • 1/2 baby bok choy, thinly sliced
  • 1/2 lemon, juiced
  • 1/4 tsp salt

Prawns

  • 1/4 red onion, finely diced
  • 25g whole roasted capsicum, sliced 1cm
  • 1/2 tsp oil
  • 1/2 pack Cajun spices
  • 150g prawns
  • 1/4 tsp salt
  • 1 1/2 Tbsp lite sour cream

To Serve

  • 1 bunch coriander, leaves picked
  • 10g sunflower & pumpkin seeds

Steps

  1. Before you start. Bring a medium pot of salted water to the boil.
  2. Prep & cook quinoa. 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.
  3. Prep veggies. Prep spring onion, bok choy and lemon and add to a large bowl with salt. Set aside. Prep onion and roasted capsicum.
  4. Cook prawns. Heat oil in a medium 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.
  5. Finish prawns. Pat prawns dry, add to pan and stir-fry for 3-4 minutes, until just cooked. Stir through roasted capsicum and salt. Remove from heat and stir through sour cream. Season to taste with salt and pepper.
  6. Finish quinoa & prep coriander. Add cooked quinoa to bowl with spring onion and bok choy and mix well. Season to taste with salt and pepper. Prep coriander.
  7. Serve. Quinoa topped with prawns, sunflower and pumpkin seeds and coriander.

Nutritional Information

Energy 1863 kj
445 kcal
Protein 44.9g
Carbohydrate 29.8g
Fat 13.6g