Lemon-Chilli Prawn & Spinach Quinoa
Dinner · Mediterranean · Ready in 15 min · Serves 2
Prawns cooked in three minutes with chilli and garlic, folded through lemon quinoa and wilted spinach. Gluten-free, dairy-free, 41g of protein.
Per serving
- Calories
- 475
- Protein
- 41 g
- Carbs
- 44 g
- Fat
- 15 g
- Fibre
- 6 g
Vitamins and minerals, % of a day’s needs
- Iron33%
- Vitamin D1%
- B1269%
- Zinc40%
- Magnesium54%
- Omega-350%
- Calcium18%
- Potassium23%
- Vitamin C39%
- Riboflavin30%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 300 g Raw prawns
- 120 g Quinoa
- 120 g Spinach
- 10 g Garlic, sliced
- 20 ml Olive oil
- 25 ml Lemon juice
- 15 g Fresh parsley, chopped
- 1 tsp Chilli flakes
- 1 tsp Salt
Method
- 1
Rinse the 120g quinoa, cover it with twice its volume of water and simmer over medium heat for 12 minutes, until the grains have uncoiled and the water is gone.
- 2
In the last few minutes, warm 20ml olive oil in a frying pan over medium heat with the 10g of sliced garlic and 1 tsp chilli flakes for 1 minute, until the garlic is pale gold.
- 3
Raise the pan to medium-high heat, add the 300g of raw prawns with 1 tsp salt and cook for 3 minutes, turning once, until every prawn has curved and turned opaque.
- 4
Turn off the heat, add the 120g spinach and stir for 1 minute, until it has collapsed into the pan juices.
- 5
Fork the quinoa into the pan with 25ml lemon juice and 15g chopped parsley, and turn everything over twice to combine.
