Servings | serves |
Ingredients
- 1 1/2 tablespoons Olive Oil
- 3 Corn Cobs husks removed
- 20 grams Butter
- 150 grams Bacon finely chopped
- 1 Red Onion finely chopped
- 1 Red Capsicum finely chopped
- 2 Sticks Celery finely chopped
- 2 Garlic Cloves crushed
- 2 Bay Leaves dried
- 2 teaspoon Smoked Paprika
- 1 teaspoon Oregano Leaves dried
- 1 teaspoon Thyme Leaves fresh
- 1/4 teaspoon Cayenne Pepper
- 400 grams Cherry Tomatoes
- 1 1/4 cups Chicken Stock Salt Reduced
- 650 grams Green Prawns peeled, deveined, tails intact
- 175 grams Quinoa rinsed
- 1/2 cup Coriander chopped
- 2 Spring Onions thinly sliced, shallots
- Lime cut into wedges, to serve
- 2 cups Water
- 1 tablespoon Olive Oil extra
- 1/2 teaspoon Salt optional
Ingredients
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Instructions
- Preheat a char-grill on medium-high. Drizzle 2 teaspoons of oil over the corn, season and cook, turning, for 13-15 minutes or until charred and tender. Cool and remove kernels.
- Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain.
- Dry and toast quinoa in saucepan. Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate. Add liquid and bring to a boil. Stir in the liquid and the salt (if using) and bring to a rolling boil.
- Lower heat and cook covered for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes. Let stand covered for 5 minutes. After 15 minutes, turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered.
- Meanwhile, heat butter and 2 teaspoon of the remaining oil in a heavy-based frying pan on medium-high heat. Add bacon and stir for 3 minutes or until golden. Add onion, capsicum, celery and remaining oil and stir for 5 minutes or until soft. Add garlic, bay leaves, paprika, oregano, thyme leaves and cayenne pepper and stir for 1-2 minutes or until aromatic.
- Add tomatoes and stock. Bring to the boil. Reduce heat to medium-low. Cover and cook for 6 minutes. Add prawns. Stir for 2 minutes. Add corn. Stir for 2 minutes or until prawns change colour.
- Fluff up the quinoa gently with a fork. Stir in coriander and spring onion. Season. Serve the maque choux with quinoa and lime wedges.
Recipe Notes
- You can also use chicken in leiu of the prawns
- Serves four generous servings
- Cannot freeze the quinoa
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