Mexican prawn, quinoa and rice bowl
10
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
Ingredients
Corn
50 g, (½ cob) in husk
Quick cup, brown rice and quinoa
125 g
Raw peeled prawns
100 g, peeled, tail intact
Reduced-salt taco seasoning mix
2 tsp
Canned black beans, rinsed, drained
75 g, (buy 1 x 125g can)
Cherry tomatoes
80 g, quartered
Green cabbage
30 g, finely shredded
Avocado
1 tbs, mashed
Lime juice
1 tbs
Extra light sour cream
1 tbs
Taco sauce
1 tbs
Fresh coriander
1 tbs, sprigs to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Place corn on a microwave-safe plate and microwave on High (100%) for 2–3 minutes. Cool, then remove and discard husk. Cut kernels from cob.
2
Microwave a rice and quinoa following packet instructions.
3
Meanwhile, toss prawns and taco seasoning in a bowl. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Cook prawns, turning, for 2–3 minutes or until cooked through.
4
Arrange corn, rice mix, black beans, tomatoes, and cabbage in a bowl. Top with prawns, mashed avocado, lime juice, sour cream and taco sauce. Top salad with a fresh coriander sprig to serve.
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