Chilli Prawn Skewers with Quinoa Pilaf

I absolutely love eating prawns during the summer months. Not only is it a great source of protein but it is really filling and quite healthy to have when you pair it up with something like quinoa or steamed basmati rice. It is a light refreshing meal and I can guarantee that any fussy eaters will love the flavour combination that I have going on the prawns.

Ingredients: -  (Serves 3)

 

For the prawn Skewers 

(Don't forget to soak the skewers in water before you thread the prawns) 

500g prawns 

1/2 red chilli, finely chopped

2 garlic cloves, crushed

2 tsps of lime, finely grated

2 tsps of lime juice 

1 tsp of chopped coriander

1 TBLS of coconut oil

For the Pilaf 

3/4 cup quinoa (I used the mixed bag for this one) 

2 tsps coconut oil 

1 brown onion, finely sliced

1 tsp cumin seeds

1 tsp coriander powder

Any veggies that you would like to add, I used mushroom, asparagus and pumpkin for this dish 

Shallots and fresh coriander to garnish 

Method:  - 

Shell and devein the prawns, keep the tails on, as I find this helps keep the prawn from curling up during the cooking process. Combine the above listed ingredients and toss in the prawns. Let this marinade in the fridge for 30 mins to an hour. 

Once marinated thread the prawn onto the skewers and place onto a hot grill or into a preheated oven at 160 degrees for about 10 minutes. 

To make the pilaf

Wash the quinoa really well and place a pan onto the stove over a medium heat, put the coconut oil, garlic, onion, cumin and coriander powder and let this cook until the room is filled with the aroma of spices. Add the quinoa and 300ml of water and allow the quinoa to cook until soft. You can add the veggies with the quinoa so that they all soak up flavours simultaneously. This needs to cook for about 10 - 15 minutes. 

To serve, place the pilaf onto a serving platter and place the prawn skewers over the pilaf, serve immediately. Your family will love you for this gracious meal. Much love CC :)