Quinoa tabbouli with prawns

SERVES:

DIFFICULTY:
Easy

PREP TIME:
45

COOK TIME:
15

Ingredients

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

Pistachio tabbouli

200 g quinoa 7 oz/1 cup, rinsed well
1 tbsp olive oil
1 tsp ground cumin
ground black pepper
75 g pistachio nuts 2 1/2 oz/ 1/2 cup, roughly chopped
½ red (Spanish) onion finely diced
1 tomato diced
30 g fresh basil chopped (1/2 cup)
1 lime juiced

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.

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)