Chilli Prawns with Quinoa and Basil Pesto
Quinoa is gluten free and a great source of protein. It tastes delicious with these chilli prawns and basil pesto.
4 people
20 minutes
10 minutes
Ingredients
- 1 pinch Black Pepper
- 2 cloves Garlic chopped
- 1 tbsp Lemon juice
- 2 tbsp Olive Oil
- 300 g Quinoa rinsed
- 1 - Red Chilli chopped
- 1 pinch Salt
- 1 - Shallots chopped
- 100 g SuperValu Basil Pesto
- 4 - SuperValu Fresh Basil leaves
- 20 - SuperValu King Prawns
- 12 - SuperValu Signature Tastes Irish Piccolo Tomatoes
Method
- Place the prawns in a bowl with the garlic, shallot, red chilli and olive oil. Stir well, cover with cling film and marinate for 10 minutes.
- Meanwhile, bring a large pan of salted water to the boil. Pour the quinoa into the pan and cook for 10 to 12 minutes or as per the packet instructions. Drain the quinoa well and place it in a bowl. Pour in the pesto, then mix well with a fork and set aside.
- Heat a large sauté pan over a high heat and add the marinated prawns. Sauté for 3 minutes, stirring regularly. Season with salt and pepper and a squeeze of lemon juice.
- Divide the quinoa betwen four dishes and top with the warm prawns, a few fresh basil leaves and cherry tomatoes.
