Easy

Quinoa with prawns

Name: Quinoa with prawns
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish, Mediterranean, Home-style
Ingredients: 300 g Quinoa; 400 g King prawns (20, peeled); 300 g Cherry tomatoes; 120 g Shallot; 60 g Garlic (spring garlic); 250 g Leek; 200 g Carrot; 700 ml Water; 70 ml Extra virgin olive oil; 2 g Tarragon; 5 g Parsley; 5 g Salt; 1 g Black pepper

Total time1 h Preparation and possible waiting 25 min · Cooking 35 min

Preparation and possible waiting: 25 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Crustaceans: Ingredient to check: King prawns. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Tender quinoa with vegetables, sautéed prawns and cherry tomatoes.

Jump to steps

25 minpreparation and possible waiting

35 mincooking

4servings

2.538 kcalwhole recipe

634 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h Preparation and possible waiting 25 min · Cooking 35 min

Preparation and possible waiting: 25 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Starter 30 to 60 minutes Spanish

Allergens

Crustaceans: Ingredient to check: King prawns. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

View full classification 25 tags

Diet

Pescatarian

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeSesame-freeNo added sugar

Dish type

StarterMain course

Meal

LunchDinner

Preparation

BoilingSautéing

Appliances

CasseroleFrying pan

Cuisine

SpanishMediterraneanHome-style

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Starter · Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Soften the chopped shallot, spring garlic, leek and carrot in 40 ml oil for 12 minutes.
Rinse the quinoa, add it with the water and salt and simmer for 18–20 minutes.
Blanch (briefly immerse in boiling water) and peel the tomatoes. Sauté the prawns in the remaining 30 ml oil for 2–3 minutes, until opaque and firm.
Add the pepper, tomatoes and tarragon and cook for 1 more minute. Spoon over the quinoa and finish with chopped parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.