Spicy prawn and quinoa lettuce wraps

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Mark O'Meara

Save to favs/meal planning

See favs

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

1 cup quinoa

200g snow peas, trimmed, thinly sliced

2 medium-sized carrots, peeled, grated

2 spring onions, sliced

¼ cup chopped fresh coriandercilantroX plus extra, to garnish

¼ cup chopped unsalted roasted peanuts

1 long red chilli, deseeded, finely chopped

2 tablespoons lemon juice

1 tablespoon salt-reduced soy sauce

2 teaspoons castor sugar

8 iceberg lettuce leaves

400g large peeled cooked prawns, de-veined

Instructions

Stay Awake

1 Rinse quinoa well then place in a large saucepan with 2 cups cold water. Bring to the boil then reduce heat to low, cover and simmer for about 12-15 minutes or until all water has evaporated and quinoa is tender. Transfer to a large mixing bowl and set aside to cool.

2 Meanwhile, place snow peas in a large, heatproof bowl. Cover with boiling water and set aside for 30 seconds. Refresh peas under cold running water then drain well.

3 Place cooled quinoa, snow peas, carrots, onions, coriander, peanuts and chilli in a large bowl. Place lemon juice, soy sauce and sugar in a small bowl and stir to dissolve sugar. Add to quinoa and toss to combine.

4 Divide quinoa among lettuce cups. Top each with prawns and extra coriander. Serve immediately.

Variations

Replace prawns with cooked chicken or pork pieces.
Make it gluten free: Use gluten-free soy sauce.

Nutrition Info (per serve)

Calories 311 cal

Kilojoules 1300 kJ

Protein 26 g

Total fat 8 g

Saturated fat 1 g

Carbohydrates 35 g

Sugar 8 g

Dietary fibre 6 g

Sodium 560 mg

Calcium 270 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT