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.

Recipe / styling by Lisa Featherby

Styling by Geraldine Muñoz

Ingredients

Method

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