2 Tablespoon of olive oil
1 Tablespoon of lemon juice
2 Packets of Morlife Mediterranean Tomato & Herb Quinoa Risotto
2 Garlic cloves, finely chopped
½ Long fresh red chilli, finely chopped
450g Prawns, peeled (fresh or thawed)
250g Cherry tomatoes, halved
1 tsp. Sweet paprika
75g Roasted pine nuts
4 Large leaves iceberg lettuce
1 Bunch of fresh Basil
1) Cook the Quinoa Risotto according to the packet instructions. Then, add halved cherry tomatoes through risotto and set aside.
2) Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the garlic and chilli and cook, stirring, for 1 minute or until aromatic. Add the prawns and season with salt and pepper and sweet paprika. Cook, stirring, for 3-4 minutes or until the prawns are just cooked through.
3) Take the prawns off the heat. Add the lemon juice to the prawn mixture, toss to combine.