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Cajun Prawns with Roasted Capsicum & Quinoa

Servings 4
Total Time 30 mins



  • 1 broccoli finely chopped
  • 100 g quinoa
  • 250 g frozen corn
  • 2 spring onions thinly sliced
  • 1 baby bok choy thinly sliced
  • 1 lemon juiced
  • ½ tsp salt


  • ½ red onion finely diced
  • 100 g roasted capsicum thinly sliced
  • 2 tsp oil
  • Cajun spices (1 tsp ground cumin, 1 tsp ground coriander, 2 tsp sweet paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp oregano, ½ tsp ground black pepper)
  • 600 g prawns
  • ½ tso salt
  • 125 g lite sour cream

To Serve

  • 1 bunch coriander leaves picked
  • 20 g sunflower & pumpkin seeds


  • Before you start, bring a medium pot of salted water to the boil.
  • Prep broccoli. Cook quinoa in pot of boiling water for 15-20 minutes, until tender with a slight bite. Add broccoli and corn for final 3 minutes of cook time. Drain and return to pot.
  • Prep spring onions, bok choy and lemon and add to a large bowl with salt. Set aside.
  • Prep onion and roasted capsicum. Heat oil in a large fry-pan on high heat. Add onion and cook for about 2 minutes, until soft. Add Cajun spices and cook for about 30 seconds, until fragrant.
  • Add prawns to pan and stir-fry for 3-4 minutes, until just cooked. Stir through capsicum and salt. Remove from heat and stir through sour cream. Season to taste with salt and pepper.
  • Add cooked quinoa to bowl with spring onions and bok choy and mix well. Season to taste with salt and pepper. Prep coriander.
  • Serve quinoa topped with prawns, sunflower and pumpkin seeds, and coriander.