Food Journal: Quinoa, Prawns and Mexican Salad

The first time I tried quinoa I was quite impressed with its flavour and also its versatility with various dishes. Today was my second try and I started by looking at Food Gawker ‘s mexican salads for inspiration. I started seeing beans, peppers, corn, quinoa.. hmm something was brewing in my head. At one point I saw prawns in one of the recipes and that’s when I knew I could do something with these ingredients.. Here’s some pan fried prawns cooked in garlic and paprika, served with quinoa and a mexican salad. It tastes amazing.. and it’s also super healthy 🙂 (Serves 2-3)

Ingredients:

Bag of frozen headless prawns

1 cup quinoa

3 medium tomatoes

3 small green peppers

Can of corn

Can of red kidney beans

2 cloves of garlic

bunch of parsley

1 lemon

1 1/2 tablespoons paprika

butter / sunflower oil

Parsley-flavoured white cheese (replace with feta cheese if you wish)

2 eggs (optional)

Method:

Cook the quina by putting 1 cup of quinoa in a small saucepan, add 2 cups water.. bring it to a boil, lower the heat & cover for 15 minutes. Then turn off the hob and leave to set (covered) for 5 minutes.

In the meantime put the headless prawns in a bowl with cold water to defrost (unless they have defrosted already) this should take between 30 mins – 1 hour.. change the water every now and then when it becomes too cold.

In a salad bowl mix together: chopped peppers, chopped tomatoes, kidney beans, corn, chopped parsley and a squeeze from half a lemon. Season as needed.

Fry 2 cloves of garlic in butter / oil, then add prawns & sprinkle with paprika.

In the meantime, serve the quinoa on the plates, and in the same saucepan cook the eggs until hardboiled (if you wish to serve eggs).

Leave the rest of the lemon on the plates so one can add more lemon juice if they wish.

Finally sprinkle white cheese/ feta cheese on your mexican salad and you’re done!

Enjoy 🙂

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