BBQ Prawns with Mango Salsa

PREP 20 MIN
•
COOK  20 MIN

DF

EF

GF

NS

NF

Number of servings
2
Ingredients

1⁄3 cup (60g) white quinoa (or other colour) rinsed

2⁄3 cup (160ml) water

1⁄4 tsp salt

300g peeled raw prawns

4 bamboo skewers pre-soaked in water

1 tsp olive oil

salt & pepper, to taste

Mango Salsa

1⁄2 mango (medium, 300g) 1cm diced

1⁄2 Lebanese cucumber finely diced

1⁄2 avocado (medium, 240g) finely diced

1⁄2 long red chilli finely chopped

4 sprigs of fresh coriander chopped

1⁄2 lime juiced

Methodbased on 2 servings
1

Place quinoa, water and salt in a saucepan and bring to the boil. Lower heat and simmer, covered, for 15 minutes or until cooked, rest covered for 5 minutes before fluffing with a fork.

2

Meanwhile, to make the salsa place all ingredients in a bowl, season with salt and pepper and toss to combine. Set aside at room temperatures.

3

Preheat a barbecue or non-stick griddle pan over medium-high heat. Thread prawns onto skewers, brush with oil and season with salt and pepper. Cook for 2 minutes each side, or until just cooked.

4

Divide quinoa between plates and top with prawns and mango salsa to serve.

Nutritional Informationper serving

Energy (kJ)

1552 kJ / 371 cals

Protein

36.8 g

Fat

10.7 g

Sat. Fat

1.6 g

Carbs

27.6 g

Sugar

11.5 g

Fiber

7.5 g

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