Mexican prawn, quinoa and rice bowl
50 g, (½ cob) in husk
Quick cup, brown rice and quinoa
Raw peeled prawns
100 g, peeled, tail intact
Reduced-salt taco seasoning mix
Canned black beans, rinsed, drained
75 g, (buy 1 x 125g can)
80 g, quartered
30 g, finely shredded
1 tbs, mashed
Extra light sour cream
1 tbs, sprigs to serve
1 x 3 second spray(s)
- 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.
- Microwave a rice and quinoa following packet instructions.
- 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.
- 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.