Name: Quinoa tabbouli with prawns
Prep time: 45 min
Cook time: 15 min
Ingredients: 24 raw king prawns, peeled and deveined, with tails intact; 1 lemon, zest and juice; 1 tsp ground cumin; 2 chillies, finely diced; 125 g (4 1/2 oz/ 1/2 cup) low fat natural yoghurt, to serve; 200 g (7 oz/1 cup) quinoa, rinsed well; 1 tbsp olive oil; 1 tsp ground cumin; freshly ground black pepper; 75 g (2 1/2 oz/ 1/2 cup) pistachio nuts, roughly chopped; 1/2 red (Spanish) onion, finely diced; 1 tomato, diced; 30 g (1 oz/ 1/2 cup) chopped basil; juice of 1 lime

Dinner, Lunch

SERVES:

DIFFICULTY:
Easy

PREP TIME:
45 minutes

COOK TIME:
15 minutes

Ingredients

24 raw king prawns, peeled and deveined, with tails intact
1 lemon, zest and juice
1 tsp ground cumin
2 chillies, finely diced
125 g (4 1/2 oz/ 1/2 cup) low fat natural yoghurt, to serve

Pistachio tabbouli

200 g (7 oz/1 cup) quinoa, rinsed well
1 tbsp olive oil
1 tsp ground cumin
freshly ground black pepper
75 g (2 1/2 oz/ 1/2 cup) pistachio nuts, roughly chopped
1/2 red (Spanish) onion, finely diced
1 tomato, diced
30 g (1 oz/ 1/2 cup) chopped basil
juice of 1 lime

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Method

Put the prawns, lemon zest and juice, cumin and chillies in a non-metallic bowl. Mix well to coat the prawns in the marinade. Refrigerate the prawns for 30 minutes to allow the flavours to develop.
To make the pistachio tabbouli, put the rinsed quinoa in a saucepan and cover with 500ml (17 fl oz/2 cups) water. Bring to the boil, then reduce the heat and simmer for about 10 minutes, or until the grains are tender and translucent. While still warm, transfer to a bowl and add the remaining ingredients. Mix well and set aside.
Soak 8 bamboo skewers for 30 minutes. Thread 3 prawns onto each skewer and cook on a heated barbecue or in a char-grill pan for 2 minutes each side, or until pink and cooked through. Spoon the tabbouli onto plates, top with two skewers per plate, and drizzle with the yoghurt.

Notes

Energy per serve: 1755kJ

Recipes and image from The Low GI Cookbook, Hachette Australia.

Nutritional information (per serve)

A low Gi diet focuses on the quality of carbohydrates you eat. Good carbohydrates (or low Gi carbohydrates) are more slowly digested helping keep your blood sugars stable, whereas bad carbohydrates cause your blood glucose levels to peak and crash. Want to know which carbohydrates are best for you? Try our swap it tool!

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