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Member recipe

Quinoa with Prawns & Asparagus

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Servings

Serves 2

A quick and simple supper that is delicious, easy and healthy in equal measure, using lime and chilli

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Ingredients

  • 1 packet of Ainsley Harriot's "Chilli & Lime Quinoa and Basmati Rice"
  • 200g pre-cooked King prawns
  • 1 ripe lemon, juiced
  • 150g packet of asparagus tips, chopped in one-inch pieces
  • 150g fresh garden peas
  • 1/2 tsp chilli flakes (optional)
  • 3 sprigs of flat leaf parsley, chopped
  • black pepper
  • 1 tsp British rapeseed oil

Method

    1. Cook the quinoa according to the instructions on the back of the packet.
    2. After the quinoa has been cooking for 10 minutes, griddle or fry the prawns on a medium heat in the rapeseed oil, lemon juice and a good quantity of freshly-milled black pepper for approximately 5 minutes. Test to make sure the prawns are hot but not dry.
    3. Next, boil the asparagus and peas together for approximately 3 minutes, making sure both retain a crunch.
    4. Add the prawns (and excess juices) and the asparagus/peas to the quinoa pan and mix thoroughly. Add chilli flakes if you prefer an extra spicy kick.
    5. Serve and top with roughly chopped flat leaf parsley.

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