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Speedy prawn & chorizo quinoa
Ingredients
2 mixed-colour courgettes (300g)
courgettes
1 bunch of mixed soft herbs, such as dill, flat-leaf parsley, chervil, chives (30g)
mixed soft herbs
1 fresh red chilli
red chilli
1 lemon
lemon
75g higher-welfare chorizo
chorizo
165g raw peeled king prawns, from sustainable sources
king prawns
1 x 250g pouch of Super tomato & olive quinoa
Super tomato & olive quinoa
Instructions
1
Finely chop the herbs and chilli (desseed, if you like) and add to the bowl, reserving a handful for later.
2
Grate over the lemon zest and squeeze in the juice of one half.
3
Toss everything together, season to taste with sea salt and black pepper and set aside.
4
Finely chop the chorizo, then place in a large frying pan on a high heat and cook for 1 minute, until the chorizo is sizzling and releasing its oils.
5
Add the prawns to the pan and cook for 2 minutes, until pink and cooked through.
6
Meanwhile, pop the quinoa in the microwave and cook according to the packet instructions.
7
Once cooked, tip the quinoa into the pan, toss everything together, then divide between two plates.
8
Scatter with the reserved chopped herbs and chilli, squeeze over the lemon juice and serve with the courgette salad on the side.
Notes
Nutrition Facts
(per serving)
Calories:
496 calories
Servings:
2 servings
Carbohydrates:
34 g
Fat:
24 g
Fiber:
6 g
Protein:
32 g
Sugar:
3 g
Meal Effort
Preparation:
15 minutes
Cook:
5 minutes
Total:
20 minutes