COCONUT QUINOA JOLLOF WITH PRAWNS
Servings 8 portions
Calories 446kcal
Ingredients
- 320g prawns raw
- 300g raw quinoa
- 800g chopped tomatoes (from a can or fresh)
- 1 large scotch bonnet pepper
- 1 large onion
- 3 cloves of garlic
- 200g tin of coconut milk
- 1 thumb-sized piece of ginger
- 2-3 shrimp/all-purpose seasoning cubes
- Salt to taste
- 1 tsp dried thyme
- 2 bay leaves
- 2.5 tbsp sunflower oil
Instructions
- Add 0.5 tbsp of sunflower oil to a pan and fry your prawns until cooked (pink). Set them aside.
- In a blender, add your tinned tomatoes, garlic, ginger and scotch bonnet pepper. Blend until combined.
- Chop up your onion into small pieces. Add 2 tbsp of sunflower oil into a large pot and add your onions. Sauté until translucent.
- Add your blended mixture to the pot. Add your shrimp/all-purpose seasoning cubes, salt to taste, thyme, and bay leaves. Cover with a lid and cook on a medium heat for 20 minutes.
- Blend your coconut milk until it forms a smooth mixture.
- Rinse your raw quinoa and add to the pot. Add your coconut milk as well. Stir until thoroughly coated and cover your pot.
- Leave to cook for 30-40 minutes or until the quinoa is cooked on a medium to low heat. Stir occasionally with a fork (to avoid burning and mushy jollof). Add your prawns in the last 5 minutes. Enjoy!
Nutrition
Calories: 446kcal | Carbohydrates: 31g | Protein: 45g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 353mg | Sodium: 1591mg | Potassium: 612mg | Fiber: 3g | Sugar: 1g | Vitamin A: 516IU | Vitamin C: 2mg | Calcium: 181mg | Iron: 3mg