Maque Choux with Prawns and Quinoa
Servings
4serves
Servings
4serves
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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