It looks like this before cooking-
Now apparently cooking quinoa from scratch can be a little gruelling, as it has to be rinsed several times before cooking. I have so far used a few different flavoured quinoa's from the Celebrate Health range. I am not sure that these are gluten free as there is an addition of yeast in the ingredients. I buy these from Coles as I don't seem them very regularly at Safeway. You can also buy quinoa in a packet too and cook it per the cooking instructions though it obviously takes a little longer.
Tonight I used the Lemon and Thyme one and decided its perfect partner would be some fresh prawns from Fish House, my favourite fish shop at St Helena Marketplace. The result was a lovely and light dish where the buttery-ness of the prawns was balanced out by the protein rich quinoa.
Prawns with Lemon and Thyme Quinoa (serves 2)
12 raw brown or black tiger prawns, tails removed
2 tablespoons of unsalted butter (low fat would work)
2 teaspoons of minced garlic
1/4 cup chopped red capsicum
1/4 cup of chopped green capsicum
1/2 a large onion, chopped
1 cup of snowpeas
Very large handful of baby spinach
Salt and pepper to taste
Packet of Celebrate Health Lemon & Thyme Quinoa
Prepare Quinoa to packet instructions. Set aside.
In a frypan, melt butter and add garlic and onion. Saute until onion softens. Add prawns and cook for 3 minutes on each side, or until just cooked (they will turn pink when cooked).
Add the capsicum and snowpeas. Saute for 3 minutes. Add spinach and wait until it wilts. Season with salt and pepper to desired taste. If you prefer a more buttery dish, you may want to add another tablespoon of butter here.
Add the quinoa and stir with a spatula until heated through and combined. Serve in bowls.