Quinoa and Grilled Prawns

Name: Quinoa and Grilled Prawns
Yield: 10
Ingredients: 30.0each Shrimp, tiger prawns; 2.0liter, prepared Knorr® Professional Chicken Soup Base Mix 1 x 4 kg; 720.0g Quinoa; 450.0g Fava Beans, cooked; 450.0g Zucchini, sliced and grilled; 50.0g Scallions, juilenned; 65.0ml Olive oil; 45.0ml Lemon juice; 0.0pinch Salt and pepper to taste; 5.0ml Cilantro, chopped

Freshly grilled tiger prawns are served with a light salad of quinoa and green vegetables.

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Prepare the Prawns

Shrimp, tiger prawns 30.0 each
Knorr® Professional Chicken Soup Base Mix 1 x 4 kg 2.0 liter, prepared
Knorr® Professional Chicken Soup Base Mix 1 x 4 kg
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Prepare the Quinoa

Quinoa 720.0 g
Fava Beans, cooked 450.0 g
Zucchini, sliced and grilled 450.0 g
Scallions, juilenned 50.0 g
Olive oil 65.0 ml
Lemon juice 45.0 ml
Salt and pepper to taste
Cilantro, chopped 5.0 ml

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Knorr® Professional

Seafood

Freshly grilled tiger prawns are served with a light salad of quinoa and green vegetables.

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Preparation

Prepare the Prawns
- Bring the prepared Knorr® Professional Chicken Soup Base to a boil and reduce to a simmer.
- Poach the shrimp until almost cooked through. Remove and set aside. Reserve cooking liquid
Prepare the Quinoa
- Cook the quinoa in the reserved poaching liquid. Drain and set aside.
- Combine the quinoa with the fava beans, grilled zucchini slices and scallions.
- Add olive oil, lemon juice and cilantro. Season with salt and pepper.
Finish the Dish
- Grill the prawns just until cooked through and the shells are beginning to char.
- Serve 3 prawns per portion with a serving of the quinoa salad.