Chilli King Prawn and Quinoa Lettuce Wraps

 

Yes, I know, it's been a long time since I posted a new recipe. A very long time. In fact, if we're counting, it's been around 17 months! Eek! But I am back on track, and Meliz's Kitchen has officially re-opened; what better way to start than with a quick and delicious recipe, perfect for health-conscious January (and hungry) foodies!

If you get the prep of this right (i.e. take 10 mins to do it in advance), once you have come in from work, or put the kids to bed, come back from the gym, it will take you around 5 minutes from cooking to plate. Super speedy and super delish.

Chilli King Prawn and Quinoa Lettuce Wraps

Recipe: Serves 2
 
1/2 red bell pepper, finely chopped
4 inch cucumber, finely chopped into small cubes
4 spring onions, finely sliced
Small handful of flat leaf parsley
Small pinch of salt
1/2 teaspoon smoked paprika
1 large vine tomato, finely chopped
2 cloves garlic, finely chopped
1 red chilli, very finely chopped
1 pack microwave quinoa
1/2 lemon
8 leaves from a small gem lettuce
1 tablespoon olive oil

 Top Tip: Personally, I think the best way to start this recipe is to finely chop everything in advance. When you're busy, the quicker something can go from pan to plate, the better so I advise doing all your fine chopping when you have a bit of time in the day (say, when the kids are eating their dinner - obviously the kids will be eating one of my recipes that you've prepared and frozen, and now defrosted and re-heated for their tea!) or even from the night before. You can store all of the finely chopped ingredients in Tupperware in the fridge overnight.

Method:
 
Quickly ping the quinoa in the microwave for the required time (normally no more than a minute) and while its heating, heat the olive oil in a pan over a medium heat. Add the chilli, garlic and spring onions and fry for a minute, before adding the tomatoes.

Take the quinoa out of microwave and transfer to a bowl.

Add the king prawns to the pan along with a pinch of salt and the paprika. Cook for a minute or so.

While the prawns are cooking, stir the chopped pepper, cucumber and half of the parsley in with the quinoa, along with a squeeze of lemon.

Add the remaining parsley to the chilli king prawns, and turn off the heat.

Lay 4 lettuce leaves on each plate, fill each one with the quinoa salad, top with the chilli king prawns and serve.

 

Quick, easy and super yum!

Top tip:
It's likely that there will be some quinoa salad left over, so save for a healthy lunch the next day, maybe with some tinned tuna or chicken breast.