Black Quinoa Prawn & Asparagus
This weekend I'm back to my Italian roots, with a very easy and gorgeous recipe. 4 basic ingredients, only 30 minutes needed, and a drizzle of olive oil to complete the masterpiece.
One of the main pillars of the "Mediterranean diet", is to create healthy dishes with a few seasonal ingredients, and to use olive oil to unleash their natural flavor. It's now beginning of May, so I'm displaying one of my favorite combination: prawns & asparagus, obviously in a gluten-free fashion.
Have you every tried it with quinoa?
Ingredients (for 2 people)
- 160 gr black quinoa
- 10 prawns
- 200 gr asparagus
- 100 gr cherry tomatoes
- 2 garlic cloves
- Salt, pepper and oil as needed
- Start from the quinoa. Place it in a medium pot with double the volume of cold water. Cook for 20 minutes over low heat, from the moment the water starts boiling. When it's cooked, add a spoon of olive oil and let it cool down.
- Chop the asparagus and cut the garlic cloves in 2 parts. Warm up a couple of tbsp of olive oil in a medium size skillet, stir in the garlic for a couple of minutes, then add the asparagus. Cook for 5 minutes then remove the garlic and add the prawns (you can leave them whole or chopped, as you prefer).
- When all the ingredients are ready combine everything in the pot and in the end add the cherry tomatoes cut in half.
- Season with salt, pepper and oil...and serve!
TIPS: This dish can be served cold, so feel free to prepare it the day before, or use it for your pic-nic or take away lunch.You can preserve it in the fridge for a couple of days.
The original Italian recipe would feature black Venere rice instead of quinoa, feel free to try it, counting 75-80 gr of black rice per person.
Have you tried it? Do you have any suggestions? Leave your comment!
