More Fun With MUFAsPosted: October 20, 2009
I’ve been on a real MUFA kick lately thanks to that little Sainsbury’s mag article, and I wanted to try another of those recipes for dinner the other night. We had a very very early dinner before heading off to see Up 3D at the imax near Waterloo. Holy wonder of joy!! It was phenomenal. Phil cried. Just kidding (I’m not kidding).
The meal was almost exactly the same as one of our favorites: prawn, quinoa, and avocado salad. We’ve made that a countless number of times and it never fails. So when I stumbled upon this recipe, I knew I had to try it out.
Griddled Prawns with Quinoa, Avocado, Basil, and Mint
Based on a recipe from Sainsbury’s magazine, serves 2
- 3/4 cup quinoa
- zest and juice of 1 lime
- 1 avocado, peeled and chopped
- 2 handfuls of baby spinach, shredded
- 2-3 tbsp each basil and mint leaves, shredded
- 10-12 peeled and cooked prawns
- 2 tbsp pine nuts, toasted (or pistachios, shelled and chopped)
- Tip the quinoa into a pan, add 2 cups of cold water, and bring to the boil. Simmer uncovered for 15 minutes until the liquid has been absorbed, then tip into a large bowl and leave to cool slightly. Preheat a griddle.
- Mix the quinoa with the lime zest and juice, the avocado, spinach, pine nuts (or pistachios), herbs, and some seasoning.
- Lightly oil the griddle pan (phil used sesame oil because he is a maverick). Griddle the prawns for 2-3 minutes on each side until cooked through. Serve with the quinoa mixture.
Lesson learned: We almost never get raw or fresh prawns for 2 reasons.  It’s so much cheaper to buy the frozen pre-cooked variety.  Fresh prawns in London will never compare to fresh prawns in Cape Cod, which I’ve had. That said, fresh would most likely be better.