Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Cook quinoa
Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measuredwater to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender.
Meanwhile, peel and mince the garlic. Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the garlic and fry for 1 min. Add the tomatopaste, honey, stockcube, choppedtomatoes, salt, onionpowder, a pinch of chilliflakes(spicy!) and the driedoregano. Simmer for 10 min.
Meanwhile, wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice half the lemon into a food processor. Add the parsley and mintleaves, oliveoil, lemonzest and salt to the food processor. Blitz. This is your gremolata. Slice the remaining lemon into wedges.
4 Simmer prawns
Drain the prawns on kitchen paper. Add the prawns to the tomato sauce and cook for 2-3 min until pink and cooked through (make sure to flip the prawns half way through).
Serve the prawns and sauce over the quinoa. Top with the gremolata. Serve the lemon wedges alongside.