Garlicky Tomato Prawns

with Gremolata and Quinoa

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Instructions

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1 Cook quinoa

Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measured water 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.

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2 Cook

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 tomato paste, honey, stock cube, chopped tomatoes, salt, onion powder, a pinch of chilli flakes (spicy!) and the dried oregano. Simmer for 10 min.

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3 Gremolata

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 mint leaves, olive oillemon zest and salt to the food processor. Blitz. This is your gremolata. Slice the remaining lemon into wedges. 

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4 Fry

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).

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5 Serve

Serve the prawns and sauce over the quinoa. Top with the gremolata. Serve the lemon wedges alongside.

Tips for fussy eaters

Omit the chilli flakes.

Pro tip

Washing quinoa with warm water before draining it, removes the bitter-tasting saponins from its surface.

This fiery dish of prawns, tomatoes, garlic and citrusy gremolata is bound to impress.

Cooking Time: 30 min

Equipment Required: Food processor

Cals 407 · Prot 33 · Carbs 59 · Fat 4

Dairy-Free

Ingredients

Number of people

Prawns

Jumbo prawns 300 Grams

Quinoa

White quinoa 100 Grams
Water 200 ML
Salt 0.5 Tsp

Tomato sauce

Garlic cloves 3 Piece
Olive oil 1 Tbsp
Tomato paste 30 Grams
Honey 15 Grams
Vegetable stock cube 1 Piece
Chopped tomatoes 400 Grams
Onion powder 4 Grams
Chilli flakes 2 Grams
Dried oregano 2 Grams

Gremolata

Lemon 1 Piece
Fresh parsley 15 Grams
Fresh mint 10 Grams
Olive oil 3 Tbsp
Salt 0.5 Tsp

This fiery dish of prawns, tomatoes, garlic and citrusy gremolata is bound to impress.

Cooking Time: 30 min

Equipment Required: Food processor

Cals 407 · Prot 33 · Carbs 59 · Fat 4

Dairy-Free

Instructions

photo

1 Cook quinoa

Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measured water 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.

photo

2 Cook

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 tomato paste, honey, stock cube, chopped tomatoes, salt, onion powder, a pinch of chilli flakes (spicy!) and the dried oregano. Simmer for 10 min.

photo

3 Gremolata

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 mint leaves, olive oillemon zest and salt to the food processor. Blitz. This is your gremolata. Slice the remaining lemon into wedges. 

photo

4 Fry

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).

photo

5 Serve

Serve the prawns and sauce over the quinoa. Top with the gremolata. Serve the lemon wedges alongside.

Tips for fussy eaters

Omit the chilli flakes.

Pro tip

Washing quinoa with warm water before draining it, removes the bitter-tasting saponins from its surface.

Ingredients

Number of people

Prawns

Jumbo prawns 300 Grams

Quinoa

White quinoa 100 Grams
Water 200 ML
Salt 0.5 Tsp

Tomato sauce

Garlic cloves 3 Piece
Olive oil 1 Tbsp
Tomato paste 30 Grams
Honey 15 Grams
Vegetable stock cube 1 Piece
Chopped tomatoes 400 Grams
Onion powder 4 Grams
Chilli flakes 2 Grams
Dried oregano 2 Grams

Gremolata

Lemon 1 Piece
Fresh parsley 15 Grams
Fresh mint 10 Grams
Olive oil 3 Tbsp
Salt 0.5 Tsp
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