Spicy prawn and quinoa lettuce wraps

Summary

Looking for a dish that’s fresh, zingy, and a tad exotic? Dive headfirst into the world of Spicy prawn and quinoa lettuce wraps. With the crunch of fresh lettuce, the warmth of well-spiced prawns, and the wholesome goodness of quinoa, you’re in for a culinary adventure. Let’s break down the steps, health perks, and secret hacks to perfect this dish.

Ingredients

• Fresh prawns, deveined and shelled – 20 pieces (approx. 12 oz [340 grams])
• Quinoa – 1 cup (6 oz [170 grams])
• Romaine lettuce leaves, washed and dried – 8
• Red bell pepper, finely diced – 1 (about 4 oz [115 grams])
• Cucumber, diced – 1 medium (approx. 8 oz [225 grams])
• Red onion, thinly sliced – 1 small (around 2 oz [60 grams])
• Fresh cilantro, chopped – 1/4 cup (0.5 oz [15 grams])
• Lime juice – 3 tablespoons
• Olive oil – 2 tablespoons (1 oz [30 ml])
• Chilli flakes – 1/2 teaspoon (adjust for desired heat!)
• Salt and pepper – to taste

Total Time: 30 minutes (Prep + Cooking)

This is perfect for 4. Sharing is caring, after all!

Nutritional Goodies (per serving)

• Calories: 305 kcal
• Fats: 8g
• Sodium: 390mg
• Protein: 20g
• Carbohydrates: 35g
• Fiber: 5g
• Sugars: 3g

Creating Your Spicy prawn and quinoa lettuce wraps

1. Quinoa, let’s dance.
   Rinse it under cold water for about a minute.
   Next, cook it in boiling water until it’s fluffy.
   That usually takes around 15 minutes.
   Once done, drain any excess water and let it cool.
2. Prawns need some love too.
   In a skillet, heat that olive oil.
   Once hot, toss in your prawns.
   Season with salt, pepper, and chili flakes.
   Sauté until they turn pink.
   This should take 5-7 minutes.
3. Toss in those veggies.
   Red bell pepper, cucumber, and red onion join the mix.
   Stir for a couple of minutes until they’re slightly tender but still crunchy.
4. The final touch.
   Mix in the quinoa.
   Drizzle the lime juice for that zesty punch.
   Sprinkle the freshly chopped cilantro.

Insider Knowledge

1. Love an extra kick?
   Add a hint of crushed garlic to your prawns while sautéing.
2. Not a fan of prawns?
   Substitute with tofu or grilled chicken strips. Adjust the cooking time accordingly.
3. Ensure your lettuce is crisp.
   Store the leaves in cold water in your refrigerator before using.

Plating and Relishing

• Carefully spoon the spicy prawn and quinoa mixture onto the lettuce leaves.
• Roll them up, and you’re good to go!
• A dash of Greek yogurt on the side wouldn’t hurt for some coolness against the spice.
• And if you’re in the mood, a tangy tamarind or mango chutney pairs beautifully.

in conclusion

Imagine a meal where every bite transports you to a place where flavors dance and textures play. That’s precisely the experience Spicy prawn and quinoa lettuce wraps offer. At AH7, we’re not just about food. We’re about experiences. We’re about ensuring that every meal isn’t just nutrition for the body but also a delight for the soul. Spicy prawn and quinoa lettuce wraps are not just about the wrap. It’s about the stories, the health benefits, and the pure joy of indulging in something that’s good for you. Because at the end of the day, isn’t that what we all crave? A dish that’s deliciously healthy. So, go on, wrap up some goodness!

Spicy prawn and quinoa lettuce wraps

Looking for a dish that’s fresh, zingy, and a tad exotic? Dive headfirst into the world of Spicy prawn and quinoa lettuce wraps. With the crunch of fresh lettuce, the warmth of well-spiced prawns, and the wholesome goodness of quinoa, you’re in for a culinary adventure. Let’s break down the steps, health perks, and secret hacks to perfect this dish.

5 from 1 vote

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Total Time: 30 minutes minutes

Nutritions

Nutrition Facts

Spicy prawn and quinoa lettuce wraps

Amount per Serving

Calories

305

% Daily Value*

Fat

 

8

g

12

%

Sodium

 

390

mg

17

%

Carbohydrates

 

35

g

12

%

Fiber

 

5

g

21

%

Sugar

 

3

g

3

%

Protein

 

20

g

40

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Fresh prawns deveined and shelled – 20 pieces (approx. 12 oz [340 grams])
• Quinoa – 1 cup 6 oz [170 grams]
• Romaine lettuce leaves washed and dried – 8
• Red bell pepper finely diced – 1 (about 4 oz [115 grams])
• Cucumber diced – 1 medium (approx. 8 oz [225 grams])
• Red onion thinly sliced – 1 small (around 2 oz [60 grams])
• Fresh cilantro chopped – 1/4 cup (0.5 oz [15 grams])
• Lime juice – 3 tablespoons
• Olive oil – 2 tablespoons 1 oz [30 ml]
• Chilli flakes – 1/2 teaspoon adjust for desired heat!
• Salt and pepper – to taste

Instructions

• Quinoa, let’s dance.
• Rinse it under cold water for about a minute.
• Next, cook it in boiling water until it’s fluffy.
• That usually takes around 15 minutes.
• Once done, drain any excess water and let it cool.
• Prawns need some love too.
• In a skillet, heat that olive oil.
• Once hot, toss in your prawns.
• Season with salt, pepper, and chili flakes.
• Sauté until they turn pink.
• This should take 5-7 minutes.
• Toss in those veggies.
• Red bell pepper, cucumber, and red onion join the mix.
• Stir for a couple of minutes until they’re slightly tender but still crunchy.
• The final touch.
• Mix in the quinoa.
• Drizzle the lime juice for that zesty punch.
• Sprinkle the freshly chopped cilantro.

Notes

Love an extra kick?
Add a hint of crushed garlic to your prawns while sautéing.
Not a fan of prawns?
Substitute with tofu or grilled chicken strips. Adjust the cooking time accordingly.
Ensure your lettuce is crisp.
Store the leaves in cold water in your refrigerator before using.

Carefully spoon the spicy prawn and quinoa mixture onto the lettuce leaves.
Roll them up, and you’re good to go!
A dash of Greek yogurt on the side wouldn’t hurt for some coolness against the spice.
And if you’re in the mood, a tangy tamarind or mango chutney pairs beautifully.