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Quinoa and Grilled Prawns

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

Quinoa and Grilled Prawns – recipe

Ingredients

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Prepare the Prawns

  • Knorr® Professional Broth Mix Chicken Powder 1.82 pound, 6 count 2 qts, prepared
  • Shrimp, tiger prawns 30 each

Prepare the Quinoa

  • Quinoa 4 cups
  • Fava beans, cooked 1 lb
  • Zucchini, sliced and grilled 1 lb
  • Scallions, thinly sliced 0.5 cup
  • Olive oil 0.25 cup
  • Lemon juice 3 Tbsp
  • Chopped cilantro 3 Tbsp
  • Salt and Pepper, to taste

Preparation

  1. Prepare the Prawns

    • Bring the prepared Knorr® Broth Mix Chickento 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.