- 1 pinch black pepper
- 2 cloves chopped garlic
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 300 g quinoa, rinsed
- 1 red chilli, chopped
- 1 pinch salt
- 1 shallots, chopped
- 100g basil pesto
- 4 fresh basil leaves
- 20 king prawns
- 12 piccolo tomatoes
Gluten-free, protein-packed, an absolutely incredible vehicle for flavour – sure it’s no wonder why hipsters guzzle down quinoa by the bucketload.
It tastes delicious with these chilli prawns and basil pesto – so give this super-simple recipe a go, then buy a few lumberjack shirts, grow a beard and refuse to wear shoes.
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Stick the prawns in a bowl with the garlic, shallot, red chilli and olive oil.
Give it a good stir, cover it up with cling film and let it marinate for 10 minutes, drawing in alllll those flavours.
Meanwhile, bring a large pan of salted water to the boil. Pour the quinoa into the pan and cook for 10-12 minutes, then drain the quinoa well and place it in a bowl.
Pour in the pesto, mix it all up with a fork and set aside.
Heat a large sauté pan over a high heat and add the marinated prawns. Sauté for 3 minutes, stirring regularly. Season with salt and pepper and a squeeze of lemon juice.
Plate up the quinoa between four dishes and top with the warm prawns, a few fresh basil leaves and those deliciously juicy cherry tomatoes.
See? Easy peasy.