Lemon prawns with green beans and quinoa

Ingredients

For 1 serving

• Shrimp170 g
• Green beans150 g
• Quinoa55 g
• Garlic1 clove
• Lemon zest2 g
• Lemon juiceto taste
• Extra virgin olive oil12 g
• Parsleyto taste
• Saltto taste
• Black pepperto taste

Contains: shellfish,

In season: June – September

Method

1. Rinse the quinoa in a sieve, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil and cook covered over low heat for 15 minutes, until the water is absorbed.
2. Meanwhile bring another pan of water to the boil, salt it and cook the trimmed green beans for 8 minutes, until tender but crisp; drain and halve them.
3. Peel the prawns and remove the vein; peel and crush the garlic.
4. In a frying pan heat the oil over medium heat with the garlic for 1 minute, until fragrant; turn up the heat and sauté the prawns for 2–3 minutes, until pink and opaque.
5. Add the lemon juice and zest; stir in the beans and quinoa, adjust the salt and pepper, toss for 1 minute and finish with chopped parsley.