Garlic prawns with quinoa, courgette and peas

Ingredients

• 240 g Prawns, raw, peeled (Raw; Thawed if frozen)
• 100 g Quinoa (Dry / uncooked; Rinsed)
• 250 g Courgette (zucchini) (Raw; Diced)
• 150 g Green peas, frozen (Frozen)
• 150 g Cherry tomatoes (Raw; Halved)
• 10 g Garlic (Raw; 3 cloves, sliced)
• 15 ml Olive oil, extra virgin (Ready-to-eat as sold)
• 20 ml Lemon juice (Raw; Freshly squeezed)
• 10 g Fresh parsley (Raw; Chopped)
• 200 ml Water (Ready-to-eat as sold; For cooking the quinoa)
• 0.5 g Salt (Ready-to-eat as sold)
• 0.5 g Black pepper, ground (Ready-to-eat as sold)

Method

1. Rinse the quinoa. Dice the courgette, halve the tomatoes and slice the garlic. Pat the prawns dry.
2. Simmer the quinoa in the water, covered, for 15 minutes. Leave covered for 5 minutes. [Source step duration: 15 min]
3. Heat 10 ml oil in a large frying pan. Cook the courgette for 5 minutes, then add the peas and tomatoes for 3 minutes. Stir into the quinoa. [Source step duration: 8 min]
4. Heat the remaining oil in the pan. Add the prawns and garlic and cook for 2–3 minutes, turning once. [Source step duration: 3 min; Food safety: Cook until the prawns are pink and opaque all the way through.]
5. Add the lemon juice, parsley, salt and pepper to the prawns.
6. Divide the quinoa and vegetables between two plates and top with the prawns.
7. Cool cooked quinoa rapidly in shallow portions and refrigerate within 1 hour; keep chilled until serving.
8. Keep raw prawns chilled and thaw in the refrigerator, not at room temperature. Cook until the flesh is pearly/opaque throughout and firm, with no translucent centre; follow the product cooking instructions.
9. Allergen declaration (ingredient-based): Crustaceans
10. Storage: Best eaten freshly cooked. Leftovers can be refrigerated for up to 1 day and should be reheated until piping hot. Keep the fridge at 5°C or below. Refrigerate perishable leftovers within 2 hours (within 1 hour for the rice/quinoa instructions). Where reheating, reheat only once until steaming hot throughout. Observe any shorter product limit.