Prawn Quinoa Stir Fry

    45 minutes

    This stir fry quinoa with prawns has red capsicum, asparagus, mushrooms, raisins and fresh ginger, all stir fried together in a bit of olive oil and lemon juice.

    88 people made this

    Serves: 4 

    • 1 cup uncooked quinoa, rinsed
    • 1 1/2 cups (380ml) chicken stock
    • 2 tablespoons olive oil
    • 3 cloves garlic, minced
    • 1 onion, diced
    • 1 red capsicum, diced
    • 8 spears fresh asparagus, trimmed and cut into 3cm pieces
    • 1 cup mushrooms, sliced
    • 1/4 cup raisins
    • 1 tablespoon fresh ginger, minced
    • 500g uncooked prawns, peeled and deveined
    • 1 tablespoon lemon juice
    • 1 pinch salt and pepper, to taste

    Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Bring the quinoa and chicken stock to a boil in a saucepan over high heat. Reduce heat to medium-low, cover then simmer until the quinoa is tender about 15 minutes. Turn off the heat then let the remaining liquid absorb into the quinoa.
    2. Meanwhile, heat the olive oil in a large frying pan over medium heat. Stir in the garlic, onion and capsicum; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the asparagus, mushrooms, raisins and ginger; continue cooking until the asparagus is tender. Stir in the prawns then cook until the prawns have turned pink and are no longer translucent in the centre.
    3. Stir the lemon juice into the quinoa then toss the quinoa with the prawns and vegetable mixture. Season to taste with salt and pepper before serving.

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    Reviews in English (75)


    This tastes wonderful. Loved the ginger and asparagus in it. One suggestion, since the shrimp should only be cooked for a short time, saute them separately and add after adding the quinoa. I found it difficult to cook the shrimp evenly with all the other ingredients. The added reward - it is very healthy too! Thanks Diego782.  -  26 Mar 2011  (Review from Allrecipes USA and Canada)


    This is a terrific recipe: beautifully colored, easy, and healthy (with one small change). Like another reviewer, we only used half of the shrimp required and it was still more than enough-I was thrilled because it made the recipe healthier and more economical. I also omitted the raisins because my kids dislike "cooked raisins', but I'd like to try an adult version some time that had the raisins and some extra heat (I was thinking sweet chile sauce). This is going to become part of my regular rotation!  -  26 Mar 2011  (Review from Allrecipes USA and Canada)


    OMG!! I made this for dinner. My husband loved it as well as I. The quinoa, shrimp and veggies mixed beautifully and the ginger and lemon set it off. I will make this again and again. Didn't have to add anything extra.  -  23 Mar 2011  (Review from Allrecipes USA and Canada)