Ingredients per serving


Prepare the Prawns

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

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



  1. 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.
  2. 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.
  3. 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.