Indy Power's lime and ginger prawns with toasted quinoa
Plump, juicy prawns contrast perfectly with quinoa pops, crunchy cashews and a subtle chilli kick
LIME AND GINGER PRAWNS WITH TOASTED QUINOA
This dish has so much punch, and it literally take minutes to make. The toasted quinoa pops and the crushed cashews add the best crunch, and I love the little bit of heat from the chilli. You can have them as they are as a starter, or serve them over rice or regular quinoa as a seriously comforting main.
Serves 2. Gluten-free & dairy-free
Thumbsize piece of ginger, peeled
2 cloves of garlic
1 medium red chilli
35g cashew nuts
5g quinoa pops
2 tbsp sesame oil
4 spring onions
1 tbsp tamari or soy sauce
Peel and grate the ginger; mince the garlic and finely chop the chilli. Crush the cashews with a pestle and mortar (or finely chop them) and add them to a small frying pan on medium heat with the quinoa pops. Toast for about 5 minutes until golden, then set aside.
Add the sesame oil to a large frying pan on medium-high heat. Add in the ginger, garlic and chilli and let them sizzle for about a minute. Chop the spring onion and add it in, tossing everything well.
Next, add in the prawns and toss well. Add in the tamari and squeeze in the juice of the lime. Cook until the prawns are pink and plump, tossing often.
Sprinkle the toasted cashews and quinoa over the prawns, toss gently and serve with fresh lime.
CASHEW IS KING
Cashews are about to knock almonds off the top spot in the race for my favourite nut. I eat them in many different forms, almost every day. Like all nuts, in my opinion, they taste so much better when they’re roasted and I love how they can cross over from sweet to savoury (and vice versa) so easily. I toast them in big batches and keep them in a jar in the cupboard. Just pop them on a roasting tray and bake at 180°C/350°F/gas 4 for about 8 minutes, until golden. They’re so handy for snacking on, sprinkling on salads, crumbling over porridge and blitzing into nut butter. Check out my herb-roasted nuts recipe on