The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 90g Tenderstem broccoli
-
80g quinoa
- 4cm fresh ginger
- 1 spring onion
- 1 unwaxed lime
- 2 garlic clove
- 1 midi cucumber
-
1 tbsp white miso paste (Soya)
-
200g king prawns (Crustaceans)
- ½ tsp chilli flakes
- 1 handful of fresh coriander
- 50g edamame beans (Soya)
Crustaceans, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 98Kcal | 400Kcal |
| 409kJ | 1672kJ | |
| Fat | 4.2g | 17g |
| of which saturates | 0.6g | 2.3g |
| Carbohydrates | 8g | 33g |
| of which sugars | 1.3g | 5.2g |
| Protein | 7.1g | 29g |
| Salt | 0.33g | 1.3g |
| Fibre | 1.7g | 7.0g |
Ingredients
Ingredients
- 1 spring onion (use half)
- 1 unwaxed lime (use half)
- 1 midi cucumber (use half)
- 0.5 tsp chilli flakes (use half)
- 50g edamame beans (use half) (Soya)
- 90g Tenderstem broccoli (use half)
-
80g quinoa (use half)
- 1 handful of fresh coriander (use half)
- 2 garlic clove
- 4cm fresh ginger (use half)
-
1 tbsp white miso paste (use half) (Soya)
-
100g king prawns (Crustaceans)
Crustaceans, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 117Kcal | 404Kcal |
| 488kJ | 1690kJ | |
| Fat | 5.0g | 17g |
| of which saturates | 0.7g | 2.3g |
| Carbohydrates | 10g | 34g |
| of which sugars | 1.5g | 5.3g |
| Protein | 8.5g | 29g |
| Salt | 0.39g | 1.3g |
| Fibre | 2.0g | 7.0g |
Chilli Garlic King Prawns with Quinoa, Edamame & Ginger Miso Dressing
This recipe is designed to be more nutrient dense, and packed into a smaller portion. Buttery, responsibly-sourced king prawns are sizzled with fiery chilli and aromatic garlic. Dish them up on top of a vibrant salad, starring fluffy quinoa, crunchy cucumber, nutty Tenderstem broccoli and chunky edamame. A fragrant homemade ginger miso dressing ties everything together.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium frying pan, a large bowl, a sieve & a grater
Get started
- Add the quinoa to the saucepan and cook for 8 mins
- Meanwhile, trim the broccoli and cut into thirds. After 8 mins, add the broccoli to the pan and boil for 3 mins more, then add the edamame beans
- Cook for 1 minute, then drain altogether and rinse under cold water
Prep time
- Finely grate the ginger. Trim and thinly slice the spring onion. Zest and halve the lime. Thinly slice the garlic. Halve the cucumber lengthways, then cut into 1/2cm half-moons. Drain the prawns
- Heat the medium frying pan with 1 tbsp olive oil on high heat. Add the ginger and spring onions, cook for 30 seconds, until sizzling, then transfer to the large bowl
- Allow to cool slightly, then stir in the miso paste, lime zest and the juice from half the lime. Set aside
Fry the prawns & assemble the salad
- Reheat the medium frying pan with 2 tsp olive oil on high heat. Once hot, add the prawns and cook for 4 mins. Season with a pinch of salt and pepper
- Add the garlic and half the chilli flakes (use less for less heat) and cook for a further 2 mins, until the prawns are pink and cooked through
- Meanwhile, roughly chop the coriander (reserving a few leaves for garnish). Add the cucumber, chopped coriander, cooled quinoa, broccoli and edamame to the dressing bowl and mix well. Season to taste
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Share the quinoa salad between bowls, topped with the prawns. Scatter with the reserved coriander and remaining chilli flakes (for those who'd like the heat). Garnish with the remaining lime, cut into wedges
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