Chipotle-Lime King Prawns with Quinoa, Red Cabbage & Sweetcorn
Chipotle-Lime King Prawns with Quinoa, Red Cabbage & Sweetcorn brings Mexican flavour to a plate that delivers 44g of protein for 402 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 180g King Prawns
- 120g quinoa
- 80g red cabbage
- 80g sweetcorn
- 8g sriracha
- 15g lime
- 50g greek yoghurt
- 1 tsp chipotle chilli flakes & cumin
- fresh coriander
Method
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1
Prep everything first: wash and trim the red cabbage and sweetcorn, then measure out the sauce ingredients.
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2
Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.
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3
Stir-fry the king prawns over high heat for 2-3 minutes until pink and curled.
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4
Rub the protein with chipotle and cumin. Stir the hot sauce and lime into the yoghurt for a smoky crema.
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5
Meanwhile, steam or stir-fry the red cabbage and sweetcorn for 3-5 minutes until just tender with a little bite.
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6
Build the plate: quinoa first, then the veg and king prawns, spooning over any remaining sauce. Finish with the fresh coriander.
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