Shrimp and Quinoa Bowl with Avocado

Steps

1. Peel and devein the prawns if they need it, then pat them dry. Wet prawns steam in the pan instead of frying.

   3 min

2. Fry the sliced garlic in the olive oil for 30 seconds, add the prawns, paprika, chilli flakes and salt, and cook 2 minutes a side, until pink and opaque all through.

   5 min

3. Warm the quinoa through and divide it between two bowls. Add the halved tomatoes and the sliced avocado.

   3 min

4. Tip the prawns and the pan juices over the bowls, squeeze the lime and finish with coriander.

   2 min

Serving suggestion

Serve warm rather than hot; the avocado turns bitter against a very hot base.

Storage

Keeps a day in the fridge. The prawns are better cold than reheated.

Notes

Frozen raw prawns work; thaw them and dry them properly or they will not colour.