DIREN KARTAL

Cajun Shrimp & Quinoa Bowl

prep time

5 mins

Cook Time

20 mins

SERVES

1

Calories

454

PER SERVING

Carbs

53g

PER SERVING

Fat

14g

PER SERVING

Protein

30g

PER SERVING

Ingredients

  • 100g raw prawns, de shelled and de veined 
  • 1 tsp oil
  • 1 tsp cajun spice mix 
  • 75g quinoa
  • 150g water or chicken stock 
  • 75g cherry tomatoes, cut in halves 
  • handful mixed salad leaves
  • 30g fresh corn
  • 2 tbsp habanero salsa, optional
  • 2 wedges lime
  • Salt

Instructions

STEP 1

Rinse quinoa under water then add to a small pot with the water or chicken stock, a pinch of salt.

STEP 2

Bring to a boil then reduce to a simmer, cover with a lid and cook for 15-20 minutes until cooked then set aside

STEP 3

Pre heat grill or grill pan. Mix the prawns with the oil and cajun spice mix and season lightly with salt, grill for 1-2 minutes each side or until prawns cooked.

STEP 4

Serve the quinoa in a bowl with the salad, tomatoes and corn next to it and the prawns on top then drizzle over the salsa.

Notes

  • Prawns can be replaced for fish, chicken or tofu.
  • My advice is, cook quinoa in bigger batches so you aren’t constantly cooking. It keeps in the fridge for 3-4 days cooked.
  • These are a great quick option to take with you to work to eat on lunch break.
  • You can change the habanero salsa for a sauce of you choice, could be sweet chilli or even a vinaigrette.
  • If you don’t have a grill or grill pan, you can fry them instead.
  • If you can’t get fresh corn, canned is fine or use another veg of your choice

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