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Chilli and basil prawn quinoa stir-fry
Chilli and basil prawn quinoa stir-fry
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Spicy tri-coloured quinoa: vibrant, textured, gluten-free midweek meal, ready in 30 mins.
Ingredients:
  • 100g (1/2 cup) tri-coloured quinoa, rinsed
  • 185ml (3/4 cup) water
  • 2 bunches broccolini, trimmed, cut into thirds
  • 36.80 gm macadamia oil
  • 400g peeled green prawns, tails intact
  • 3 garlic cloves, thinly sliced
  • 3cm piece fresh ginger, cut into matchsticks
  • 1 long fresh red chilli, thinly sliced
  • 1 red capsicum, deseeded, thinly sliced
  • 4 green shallots, cut into 5cm lengths
  • 30.00 ml tamari
  • 2 tsp Sriracha Hot Chilli Sauce
  • 6.00 gm brown sugar
  • 187.50 ml fresh basil leaves, torn (see Notes)
  • Small fresh basil leaves, to serve
Instructions:
  • In a saucepan over medium heat, combine quinoa and water. Bring to a boil, then reduce heat to low. Let simmer for 11 minutes, stirring occasionally, until quinoa is tender and water is absorbed. Rinse under cold running water.
  • Place the broccolini in a microwave-safe bowl, cover it, and microwave on High for 1 1/2 minutes until tender crisp. Refresh by running it under cold water.
  • In a spacious non-stick wok, heat oil over medium-high heat. Drop in the prawns and stir-fry for 1 minute. Toss in garlic, ginger, and chili, cook for 30 seconds until fragrant. Add capsicum, shallot, and broccolini to the wok. Stir occasionally and cook for 2 minutes until vegetables are crisp-tender. Mix tamari, Sriracha, and sugar in a bowl. Pour into the wok and stir for 1 more minute until well combined. Take off the heat and serve.
  • Combine quinoa and basil in the wok, stir well, and garnish with more basil.

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