Photo: Ella Olsson
Quinoa with Prawns & Asparagus
9 ingredients
Serves 2
openrecipes
A quick and simple supper that is delicious, easy and healthy in equal measure, using lime and chilli
Estimated Nutrition (whole recipe, rough)
646
Calories
45g
Protein
5g
Fat
110g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Rice | 1 cup cooked (158g) white | 206 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Rapeseed Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 packet of Ainsley Harriot's "Chilli & Lime Quinoa and Basmati Rice"
- 200g pre-cooked King prawns
- 1 ripe lemon, juiced
- 150g packet of asparagus tips, chopped in one-inch pieces
- 150g fresh garden peas
- 1/2 tsp chilli flakes (optional)
- 3 sprigs of flat leaf parsley, chopped
- black pepper
- 1 tsp British rapeseed oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes