Name: Prawns with saffron, chilli and quinoa
Yield: 4
Ingredients: 300 gm (1½ cups) quinoa; 50 gm butter; 1 golden shallot, finely chopped; 12 uncooked prawns, peeled and deveined; Large pinch of saffron mixed with 1 tbsp hot water; 1 tbsp finely chopped ginger; 1 garlic clove, finely chopped; 1 small red chilli, finely chopped; 1 cup each (loosely packed) coriander and flat-leaf parsley, coarsely chopped; Juice of 1 lemon, plus extra wedges to serve

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.

Ingredients

300 gm (1½ cups) quinoa

50 gm butter

1 golden shallot, finely chopped

12 uncooked prawns, peeled and deveined

Large pinch of saffron mixed with 1 tbsp hot water

1 tbsp finely chopped ginger

1 garlic clove, finely chopped

1 small red chilli, finely chopped

1 cup each (loosely packed) coriander and flat-leaf parsley, coarsely chopped

Juice of 1 lemon, plus extra wedges to serve

Method

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.

Styling by Lisa Featherby

Styling by Geraldine Muñoz