Quinoa bowl with prawns

Quinoa bowl with prawns

Total: 35 min. | Active: 35 min.
lactose-free, gluten-free
Nutritional value / person: 466 kcal
, Fat: 16 g
, Carbohydrate: 45 g
, Protein: 30 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dressing

1 organic lemon, grated zest and 3 tbsp of juice
2 tbsp olive oil
2 tbsp water
1 tbsp mild curry powder
¾ tsp salt

Quinoa and peas

250 g quinoa white
salted water, boiling
200 g frozen peas, slightly defrosted

Bowls

250 g mini cucumbers, quartered lengthwise, halved
1 bunch coriander, finely chopped

Prawns

1 tbsp olive oil
400 g shelled, raw prawns
2 garlic cloves, squeezed
¼ tsp salt
a little pepper
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How it's done

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Dressing

Place the lemon zest in a bowl along with all the other ingredients up to and including the salt, mix well.

Quinoa and peas

Cook the quinoa (uncovered) in boiling salted water for 15 mins. Add the peas, cook for approx. 5 mins. Rinse the quinoa and peas in cold water, drain.

Bowls

Add the cucumber, coriander, quinoa and peas to the dressing, mix, serve in bowls.

Prawns

Heat the oil in a non-stick frying pan. Add the prawns, fry for approx. 1 min., turn, add the garlic, continue to fry for approx. 1 min., season. Remove, serve on top of the quinoa.

How-tos

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