Prawn, vegetable and quinoa broth
- Published: 6 Sep 18
- Updated: 18 Mar 24
Following the 5:2 diet? Feel nourished on a fasting or lighter-eating day with this cheerful bowlful
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Ingredients
- 1 tsp rapeseed oil for frying
- 100g onion, finely chopped
- 2 garlic cloves, crushed
- 35g quinoa
- 80g carrots, finely diced
- 1 litre fresh chicken or vegetable stock
- 150g sustainable raw shelled prawns
- 100g baby leaf spinach
- Grated zest and juice 1 lemon
- Bunch fresh flatleaf parsley, roughly chopped
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Method
- Heat the oil in a large saucepan and gently fry the onion for 5 minutes until starting to soften. Add the garlic, quinoa and carrots, then gently fry for 5 minutes more, stirring.
- Pour in the stock, turn up the heat and bring to the boil, then reduce the heat and simmer for 15 minutes until the quinoa is tender.
- Stir in the prawns, spinach, lemon zest and juice and most of the parsley. Simmer for 2-3 minutes more until the prawns are cooked through and opaque. Taste, season with salt and pepper, then serve straightaway, sprinkled with the remaining parsley.
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- Recipe from April 2018 Issue
Nutrition
Nutrition: per serving
- Calories
- 248kcals
- Fat
- 11.9g (3g saturated)
- Protein
- 18.8g
- Carbohydrates
- 15g (13g sugars)
- Fibre
- 6g
- Salt
- 0.5g
delicious. tips
For the second portion, liven things up by stirring through finely chopped red chilli, a handful of fresh coriander and a splash of fish sauce.
This makes enough for 2 fasting days. The second portion will keep for up to 3 days, covered in the fridge.
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