PRAWN & QUINOA WRAPS WITH MANGO AVOCADO SALSA
Servings: 4
Ingredients
½ cup quinoa
1 litre water
1 tbsp NOMU Vegetable or Chicken STOCK
4 tortilla wraps, warmed
Prawns:
125g butter, softened
1 clove garlic, minced
½ tsp freshly grated ginger
1 lime, zested and juiced
NOMU Spicy Chilli Grinder
NOMU Sea Saltand Black Pepper
20 prawns, shelled and deveined
Salsa:
1 mango, ripe but firm
1 avocado, ripe but firm
¼ cup fresh coriander, chopped
1 tbsp Italian parsley, chopped
1 red chilli, seeded and chopped
Juice and zest of 1 lime
Directions
Place the quinoa in a medium pot with the water and STOCK. Stir, bring to a boil and simmer until the grains are just cooked but still have a bit of bite. Strain and set aside.
For the prawns, cream the butter with the garlic, ginger, lime juice and zest. Season well with Sea Salt, Spicy Chilli Grinder and Black Pepper. Add the prawns and mix well until the prawns are completely coated in the delicious flavoured butter.
Carefully peel and dice both the mango and the avocado and place in a bowl. Add the coriander, parsley, chilli, lime juice and lime zest and gently toss to mix.
Heat a sauté pan until very hot, add the prawns and all the flavoured butter and fry until cooked through.
Place a few spoonfuls of quinoa in the centre of each tortilla. Top with prawns and salsa, wrap it up tightly and tuck in!
Tip: If you’re on a carb-free diet, lose the tortilla and toss everything else to create a delicious high-protein salad.
Ingredients
½ cup quinoa
1 litre water
1 tbsp NOMU Vegetable or Chicken STOCK
4 tortilla wraps, warmed
Prawns:
125g butter, softened
1 clove garlic, minced
½ tsp freshly grated ginger
1 lime, zested and juiced
NOMU Spicy Chilli Grinder
NOMU Sea Saltand Black Pepper
20 prawns, shelled and deveined
Salsa:
1 mango, ripe but firm
1 avocado, ripe but firm
¼ cup fresh coriander, chopped
1 tbsp Italian parsley, chopped
1 red chilli, seeded and chopped
Juice and zest of 1 lime
Directions
Place the quinoa in a medium pot with the water and STOCK. Stir, bring to a boil and simmer until the grains are just cooked but still have a bit of bite. Strain and set aside.
For the prawns, cream the butter with the garlic, ginger, lime juice and zest. Season well with Sea Salt, Spicy Chilli Grinder and Black Pepper. Add the prawns and mix well until the prawns are completely coated in the delicious flavoured butter.
Carefully peel and dice both the mango and the avocado and place in a bowl. Add the coriander, parsley, chilli, lime juice and lime zest and gently toss to mix.
Heat a sauté pan until very hot, add the prawns and all the flavoured butter and fry until cooked through.
Place a few spoonfuls of quinoa in the centre of each tortilla. Top with prawns and salsa, wrap it up tightly and tuck in!
Tip: If you’re on a carb-free diet, lose the tortilla and toss everything else to create a delicious high-protein salad.
Ingredients
½ cup quinoa
1 litre water
1 tbsp NOMU Vegetable or Chicken STOCK
4 tortilla wraps, warmed
Prawns:
125g butter, softened
1 clove garlic, minced
½ tsp freshly grated ginger
1 lime, zested and juiced
NOMU Spicy Chilli Grinder
NOMU Sea Saltand Black Pepper
20 prawns, shelled and deveined
Salsa:
1 mango, ripe but firm
1 avocado, ripe but firm
¼ cup fresh coriander, chopped
1 tbsp Italian parsley, chopped
1 red chilli, seeded and chopped
Juice and zest of 1 lime
Directions
Place the quinoa in a medium pot with the water and STOCK. Stir, bring to a boil and simmer until the grains are just cooked but still have a bit of bite. Strain and set aside.
For the prawns, cream the butter with the garlic, ginger, lime juice and zest. Season well with Sea Salt, Spicy Chilli Grinder and Black Pepper. Add the prawns and mix well until the prawns are completely coated in the delicious flavoured butter.
Carefully peel and dice both the mango and the avocado and place in a bowl. Add the coriander, parsley, chilli, lime juice and lime zest and gently toss to mix.
Heat a sauté pan until very hot, add the prawns and all the flavoured butter and fry until cooked through.
Place a few spoonfuls of quinoa in the centre of each tortilla. Top with prawns and salsa, wrap it up tightly and tuck in!
Tip: If you’re on a carb-free diet, lose the tortilla and toss everything else to create a delicious high-protein salad.
Ingredients
½ cup quinoa
1 litre water
1 tbsp NOMU Vegetable or Chicken STOCK
4 tortilla wraps, warmed
Prawns:
125g butter, softened
1 clove garlic, minced
½ tsp freshly grated ginger
1 lime, zested and juiced
NOMU Spicy Chilli Grinder
NOMU Sea Saltand Black Pepper
20 prawns, shelled and deveined
Salsa:
1 mango, ripe but firm
1 avocado, ripe but firm
¼ cup fresh coriander, chopped
1 tbsp Italian parsley, chopped
1 red chilli, seeded and chopped
Juice and zest of 1 lime
Directions
Place the quinoa in a medium pot with the water and STOCK. Stir, bring to a boil and simmer until the grains are just cooked but still have a bit of bite. Strain and set aside.
For the prawns, cream the butter with the garlic, ginger, lime juice and zest. Season well with Sea Salt, Spicy Chilli Grinder and Black Pepper. Add the prawns and mix well until the prawns are completely coated in the delicious flavoured butter.
Carefully peel and dice both the mango and the avocado and place in a bowl. Add the coriander, parsley, chilli, lime juice and lime zest and gently toss to mix.
Heat a sauté pan until very hot, add the prawns and all the flavoured butter and fry until cooked through.
Place a few spoonfuls of quinoa in the centre of each tortilla. Top with prawns and salsa, wrap it up tightly and tuck in!
Tip: If you’re on a carb-free diet, lose the tortilla and toss everything else to create a delicious high-protein salad.
