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Speedy prawn & chorizo quinoa
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Total Time:
5 minutes
Quick and tasty dinner using pre-cooked tomato & olive quinoa pouch for a flavorful meal in just 5 minutes.
Ingredients:
  • 2 mixed-colour courgettes (300g)
  • 1 bunch of mixed soft herbs, such as dill, flat-leaf parsley, chervil, chives (30g)
  • 1 fresh red chilli
  • 1 lemon
  • 75 g higher-welfare chorizo
  • 165 g raw peeled king prawns from sustainable sources
  • 1 x 250g pouch of Super tomato & olive quinoa
Instructions:
  • Use a speed peeler to cut the courgettes into ribbons and place them in a bowl. Finely chop the herbs and chilli (remove seeds if desired) and add them to the bowl, saving some for later. Grate lemon zest over the mixture and squeeze in the juice of half a lemon. Combine everything, season with sea salt and black pepper, and set aside. Finely chop the chorizo, then cook it in a large frying pan over high heat for 1 minute until sizzling. Add the prawns and cook for 2 minutes until pink and cooked. Microwave the quinoa according to package instructions. Combine the cooked quinoa with the chorizo and prawns, then divide between two plates. Garnish with reserved herbs and chilli, squeeze lemon juice on top, and serve with the courgette salad. Enjoy your flavorful meal!

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