Prawn, avocado and quinoa bowl

Name: Prawn, avocado and quinoa bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: mediterranean
Ingredients: 220 g prawns; 100 g quinoa; 100 g avocado; 120 g chickpeas; 100 g cucumber; 120 g tomato; 1 tbsp olive oil; 20 g lime; 2 pc garlic; 1 to taste chilli flakes; 1 to taste coriander; 1 to taste salt

25 min · 2 servings · 543 kcal

Nora Beckett · @norapreps

Avocado goes in at the table, not into the container. Everything else here holds for three days; avocado holds for about an hour.

Ingredients

prawns220 g
quinoa100 g
avocado100 g
chickpeas120 g
cucumber100 g
tomato120 g
olive oil1 tbsp
lime20 g
garlic2 pc
chilli flakes1 to taste
coriander1 to taste
salt1 to taste

Instructions

Cook the quinoa 15 minutes and let it stand 5 off the heat.
Sear the prawns with the garlic and chilli over high heat, 2 minutes a side, no longer.
Dress the warm quinoa with the oil and lime, fold in the chickpeas and chopped vegetables.
Prawns on top, avocado sliced over at the last moment, coriander and salt.

Per serving

543kcal37 gProtein20 gFat59 gCarbs

Install the app to save this recipe, plan meals and get a smart shopping list.

Download on the App StoreGoogle Play — coming soon