Coriander prawns, quinoa and lime • Heart Research Institute UK

Ingredients

• 100 g dry white quinoa
• 1 cup chick­en stock
• 3 tbsps canola oil
• 350 g green prawns, shelled, tails intact
• 6 cloves gar­lic, fine­ly grated
• 1 tbsp gin­ger, fine­ly grated
• 1 ⁄ 2 tsp rock salt
• 1 ⁄ 2 red onion, thin­ly sliced
• 3 small red chill­ies, deseed­ed, fine­ly chopped
• 4 – 5 shal­lots, rough­ly chopped
• 1 ⁄ 2 bunch fresh corian­der, leaves picked
• 1 ⁄ 2 lime, juiced