Quinoa and Grilled Prawns

Name: Quinoa and Grilled Prawns
Yield: 10
Ingredients: 30.0each Shrimp, tiger prawns; 2.0qts, prepared Knorr® Professional Select Chicken Base Mix 6 x 1.99 lb; 4.0cups Quinoa; 1.0lb Fava beans, cooked; 1.0lb Zucchini, sliced and grilled; 0.5cup Scallions, thinly sliced; 0.25cup Olive oil; 3.0Tbsp Lemon juice; 3.0Tbsp Chopped cilantro; 0.0x Salt and Pepper, to taste

Freshly grilled tiger prawns are served with a light salad of quinoa and green vegetables.

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Prepare the Prawns

Shrimp, tiger prawns 30.0 each
Knorr® Professional Select Chicken Base Mix 6 x 1.99 lb 2.0 qts, prepared
Knorr® Professional Select Chicken Base Mix 6 x 1.99 lb
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Prepare the Quinoa

Quinoa 4.0 cups
Fava beans, cooked 1.0 lb
Zucchini, sliced and grilled 1.0 lb
Scallions, thinly sliced 0.5 cup
Olive oil 0.25 cup
Lemon juice 3.0 Tbsp
Chopped cilantro 3.0 Tbsp
Salt and Pepper, to taste

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Main Course

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Knorr®

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Entree

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Freshly grilled tiger prawns are served with a light salad of quinoa and green vegetables.

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Preparation

Prepare the Prawns
- Bring the prepared Knorr® Chicken Base to a boil and reduce to a simmer.
- Poach the shrimp until almost cooked through. Remove and set aside. Reserve cooking liquid.
Prepare the Quinoa
- Cook the quinoa in the reserved poaching liquid. Drain and set aside.
- Combine the quinoa with the fava beans, grilled zucchini slices and scallions.
- Add olive oil, lemon juice and cilantro. Season with salt and pepper.
Finish the Dish
- Grill the prawns just until cooked through and the shells are beginning to char.
- Serve 3 prawns per portion with a serving of the quinoa salad.