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Miso prawn quinoa bowl recipe
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Indulge in a protein-packed, low-calorie prawn quinoa bowl.
Ingredients:
  • 12.00 gm miso paste
  • 80ml (1/3 cup) fresh orange juice
  • 30.00 ml mirin
  • 30.00 ml rice wine vinegar
  • 400g peeled green prawns, deveined, tails intact
  • 200g podded frozen edamame
  • 200g sugar snap peas, halved
  • 23.00 gm extra virgin olive oil
  • 300g (2 cups) cooked quinoa
  • 500.00 ml watercress leaves
  • 4 radishes, thinly sliced
  • 2 oranges, segmented
  • 40.00 ml thinly sliced pickled ginger
Instructions:
  • In a shallow bowl, mix miso, 2 tablespoons orange juice, 2 teaspoons mirin, and 2 teaspoons rice wine vinegar. Add prawns and coat them evenly. Let marinate for 5 minutes.
  • Steam the edamame and sugar snap peas in a steamer basket over boiling water for 2 minutes or until tender. Then, cool them under cold running water and drain.
  • In a large non-stick frying pan over high heat, sizzle 1 tsp oil. Drop in the prawns along with the marinade. Sear the prawns for 2 minutes per side, or until they turn golden.
  • In a small bowl, combine the leftover orange juice, mirin, rice wine vinegar, and oil. Transfer quinoa to a large bowl, pour in half of the dressing, and mix well. Divide the quinoa, edamame, sugar snap peas, watercress, radish, orange segments, and pickled ginger into serving bowls. Top with miso prawns and finish with a drizzle of the remaining dressing before serving.

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