Quinoa and Grilled Prawns

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

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.