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Tuesday, 21 August 2012

Quinoa Pilaf with Prawns and Gai Lan

By:  Miriam Borys

Servings: 2-3


Gai Lan
2-3 tbsp. olive oil
1 tsp. coconut oil (this is heat stable meaning it is great for cooking at high temperatures)
½ onion (1 cup diced)
1 cup yellow zucchini
4 garlic cloves
2 tbsp. ginger
1 cup quinoa – any variety but I have used white
2 cups vegetable broth
 1 cup Prawns
3 cups Gai Lan (loosely packed) click here to find out more about this 'super food'.
½ cup almonds
½ juice of 1 lemon
½ tsp. thyme - fresh
½ tsp. oregano - fresh
Salt & pepper

Dice onion, zucchini, garlic & ginger (a mandolin[i] works very well for all of these).
Sauté onion, zucchini, garlic and ginger on medium heat in oils until the onions are transparent.
Add uncooked quinoa, herbs and salt & pepper. Stir until Quinoa is coated with oils.
Add 2 cups of stock (meat or vegetable). Cover and cook on medium heat for approximately 12- 14 minutes (Quinoa should still be wet).
Add washed & diced Gai Lan, diced almonds and raw prawns.
Cook for an additional 4-5 minutes until prawns are pink and Gai Lan is wilted.
Serve hot with a tossed salad and a tender corn-on-the-cob!

[i] Mandolins are handy tools for creating evenly thin slices or dices of fruits and vegetables.

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