Warm Prawn Quinoa Salad
Savor the exquisite combination of succulent prawns and quinoa, expertly tossed in a warm salad that's bursting with vibrant flavors and nourishing ingredients, making it a perfect choice for a wholesome and satisfying meal.
Ingredients
250g CHERRY TOMATOES
60ml OLIVE OIL
1 TABLESPOON OF SUGAR
1 ONION
2 CLOVES OF GARLIC
1 CHILLI
300g QUINOA
1 TABLESPOON TOMATO CONCENTRATE/PASTE
80ml WHITE WINE
1 VEGETA CHICKEN STOCK POT
200g COOKED CLEANED PRAWNS
1 TABLESPOONS FRESH OREGANO LEAVES (CHOPPED)
Preparation
1
PREHEAT YOUR OVEN TO 160°C AND LINE A BAKING TRAY WITH BAKING PAPER. BOIL 500ML OF WATER AND ADD ONE VEGETA CHICKEN STOCK POT.
2
CUT CHERRY TOMATOES IN HALF, LAY THE TOMATOES ON THE BAKING TRAY, DRIZZLE A TABLESPOON OF OLIVE OIL AND ADD THE SUGAR. BAKE FOR 20 MIN.
3
DURING THIS TIME, HEAT THE REMAINING OLIVE OIL IN A DEEP FRYING PAN OVER A MEDIUM HEAT. ADD THE CHOPPED GARLIC AND CHILI AND SIMMER UNTIL SOFT AND TENDER
4
ADD YOUR QUINOA, WHITE WINE AND TOMATO PASTE AND LET IT SIMMER FOR 1 MINUTE THEN ADD THE 500ML OF PREPARED STOCK AND CONTINUE TO SIMMER FOR ANOTHER 20MIN, STIRRING OCCASIONALLY UNTIL THE QUINOA IS DONE.
5
STIR IN YOUR COOKED PRAWNS, ROASTED CHERRY TOMATOES AND OREGANO.
6
SERVE AND ENJOY!
