Quinoa with prawns, zucchini and lime

Ingredients

For 1 serving

• Quinoa60 g
• Shrimp150 g
• Zucchini150 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Lime juice15 ml
• Cilantro4 g
• Chili pepperto taste
• Saltto taste

Contains: shellfish,

In season: June – September

Method

1. Rinse the quinoa in a fine sieve under running water, rubbing it, to remove its bitter coating. Put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover and cook for 15 minutes over low heat, until the water is absorbed and the little spiral germ shows.
2. Meanwhile wash and trim the courgettes and cut them into dice of about 1 cm; crush the garlic clove; peel the prawns and remove the dark vein along the back.
3. Heat the olive oil in a wide frying pan over medium-high heat with the garlic and a pinch of chilli and toss the courgettes for 5 minutes, until golden but still firm.
4. Add the prawns and cook for 2 minutes, turning, until pink; salt them and remove the garlic.
5. Stir in the quinoa, fluffed with a fork, and finish off the heat with the lime juice and torn coriander.