Spicy Prawn and Quinoa Bowl
Heat the olive oil in a medium frying pan over medium heat. Add the courgette
and cook until it starts to turn golden, 2 to 4 minutes. Add the garlic and prawns.
Cook until the prawns start to turn pink, about 2 minutes. Add the salt, red chilli
flakes, oregano, and tomatoes. Cook until the tomatoes soften, 2 minutes. Serve
over the quinoa.
SERVES 2
2 tablespoons olive oil
280 g sliced courgette
2 garlic cloves, minced
175 g king prawns, peeled and deveined
2 pinches of salt
2 pinches of red chilli flakes
1 teaspoon dried oregano
150 g halved baby plum
tomatoes
185 g cooked quinoa
330 CAL, 17 G FAT (2 G SATURATED), 18 G PROTEIN, 28 G CARB, 5 G
SUGAR, 4 G FIBRE, 616 MG SODIUM PER SERVING
EXTRA VEGGIE POWER! Before adding the courgette, sauté sliced onions in
the olive oil. Or when the prawns are nearly done cooking, toss a handful or two
of greens (kale, spring, or baby spinach) into the pan.