Garlic Prawn & Quinoa Bowl

Ingredients · per serving

• 250 g Raw king prawns (peeled)
• 1 medium Lemon
• 2 tbsp Fresh parsley
• ½ medium Avocado
• to taste Black pepper
• ½ tsp Chili flakes
• 4 cloves Garlic
• 3 tbsp Olive oil
• 75 g Quinoa
• 150 g Broccoli florets
• 25 g Butter
• 120 g Cherry tomatoes
• to taste Salt

Instructions

1. Rinse the quinoa. Combine with 150ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat. Fluff with a fork.
2. Heat 1 tbsp olive oil in a wide pan over high heat. Add the broccoli florets and a pinch of salt. Don't move for 2 minutes — let the bottoms char. Stir and cook 3 minutes more until tender-crisp with charred edges. Lift onto a plate.
3. In the same pan, add the cherry tomatoes. Toss for 2 minutes until they blister and burst. Lift onto the plate.
4. Wipe the pan. Melt the butter over medium-high heat. Add the minced garlic and chili flakes. Stir 30 seconds — careful not to burn.
5. Add the prawns. Cook 90 seconds per side until pink and curled. Squeeze in the lemon juice, off the heat.
6. Make the drizzle: whisk lemon juice, olive oil, chili flakes, minced garlic, salt and pepper.
7. Build the bowls: quinoa as base. Top with the prawns and pan butter, charred broccoli, burst tomatoes and sliced avocado. Drizzle with the lemon-chili oil. Scatter parsley, lemon wedge.

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