Middle Eastern Prawn Quinoa
This is a super quick dinner to prepare midweek and is an ideal way to use up any leftover quinoa. You can of course use freshly cooked quinoa, or you could use leftover whole grain rice, whichever is most convenient at the time!
Harissa is a hot, fiery paste made from peppers, chilli and lots of delicious herbs and spices. It is widely used in Middle Eastern and African cuisine and as it has quite a strong flavour, you will find that a little goes a long way.
What you need
1tbsp coconut oil
4 spring onions, washed, trimmed and chopped
2 tsp harissa paste
½ tsp turmeric
½ tsp ground cumin powder
100ml organic chicken stock
200g tin chickpeas, drained
150g large prawns, cooked
200g cooked quinoa
A large handful fresh coriander leaves
Lemon wedges to serve
What you do
Heat the coconut oil in a large frying pan.
Add the spring onions and cook over a low heat for several minutes until soft.
Add the harissa paste, turmeric, ground cumin and chicken stock. Stir and cook for two minutes.
Stir in the chickpeas and leave to simmer for 10 minutes.
Add the prawns and cooked quinoa, and cook for a further five minutes until the stock has been absorbed and all the ingredients are thoroughly heated through.
Serve with coriander leaves scattered over the top and the lemon wedges on the side.