Fast Recipes

Prawns with saffron, chilli and quinoa

A light midweek dinner made easy.
Prawns with saffron and quinoaBen Dearnley

Quinoa forms an ideal base for a fast lunch or dinner during the week. It cooks in a flash and adds a lovely nuttiness to any dish. In this light salad, it’s paired with chilli-saffron prawns, fresh herbs and lemon.



1.Cook quinoa in a large saucepan of boiling water until tender (10-15 minutes). Drain and steam dry.
2.Meanwhile, melt butter in a deep frying pan over medium heat. Add shallot and fry, stirring frequently, until tender (8-10 minutes). Add prawns and saffron water, and turn occasionally until almost cooked through (3-5 minutes). Add ginger, garlic and chilli, and fry until fragrant (2-3 minutes), toss to combine, remove from heat and stir through herbs.
3.Stir prawn mixture and lemon juice through quinoa, season to taste and serve with extra lemon wedges.

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