Prawn rice and quinoa bowl
200 g, thinly sliced
2 medium, cut into matchsticks
1 clove(s), crushed
1 tbs, (4cm-piece), finely grated
microwave brown rice and quinoa
2 packet(s), (500g)
250 g, halved
cooked king prawns
750 g, or any variety, peeled
½ cup(s), sprigs
1 tsp, toasted
- Place snow peas and carrot in a medium heatproof bowl. Add enough boiling water to cover. Set aside for 5 minutes. Drain. Refresh under cold water and drain.
- Combine soy sauce, garlic, ginger and 2 tablespoons water in a small bowl.
- Heat rice following packet instructions. Divide rice among serving bowls. Top with snow peas, carrot, tomato and prawns. Drizzle with dressing. Serve topped with coriander and sesame seeds.