Black Quinoa Prawn & Asparagus

This weekend I'm back to my Italian roots, with a very easy and gorgeous recipe. 4 basic ingredients, only 30 minutes needed, and a drizzle of olive oil to complete the masterpiece.

One of the main pillars of the "Mediterranean diet", is to create healthy dishes with a few seasonal ingredients, and to use olive oil to unleash their natural flavor. It's now beginning of May, so I'm displaying one of my favorite combination: prawns & asparagus, obviously in a gluten-free fashion.
Have you every tried it with quinoa?

Ingredients (for 2 people)

  • 160 gr black quinoa
  • 10 prawns
  • 200 gr asparagus
  • 100 gr cherry tomatoes
  • 2 garlic cloves
  • Salt, pepper and oil as needed
49. Quinoa Black ingredients.jpg
  1. Start from the quinoa. Place it in a medium pot with double the volume of cold water. Cook for 20 minutes over low heat, from the moment the water starts boiling. When it's cooked, add a spoon of olive oil and let it cool down.
  2. Chop the asparagus and cut the garlic cloves in 2 parts. Warm up a couple of tbsp of olive oil in a medium size skillet, stir in the garlic for a couple of minutes, then add the asparagus. Cook for 5 minutes then remove the garlic and add the prawns (you can leave them whole or chopped, as you prefer).
  3. When all the ingredients are ready combine everything in the pot and in the end add the cherry tomatoes cut in half.
  4. Season with salt, pepper and oil...and serve!
49. Quinoa Black final.jpg

TIPS: This dish can be served cold, so feel free to prepare it the day before, or use it for your pic-nic or take away lunch.You can preserve it in the fridge for a couple of days.
The original Italian recipe would feature black Venere rice instead of quinoa, feel free to try it, counting 75-80 gr of black rice per person.

Have you tried it? Do you have any suggestions? Leave your comment!