Veg-Packed Quinoa With Lemony King Prawns

Boil half a kettle

Peel and finely chop (or grate) your garlic

Dissolve your vegetable stock mix in 200ml [260ml] [340ml] boiled water

Top, tail, peel and grate your carrot[s]

Peel and finely chop your brown onion[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped onion and grated carrot with a pinch of salt and cook for 4-5 min or until starting to soften

Add the chopped garlic and cook for 1 min further

Rinse your quinoa in a sieve under cold running water, then add it to the pan with your ground smoked paprika and vegetable stock and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, stirring occasionally, for 6-10 min or until all the quinoa is tender

Whilst the quinoa is cooking, chop your cherry tomatoes in half

Chop your parsley roughly, including the stalks

Heat a separate wide-based pan with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil over a medium heat

Once hot, add the halved cherry tomatoes and cook for 4-5 min or until starting to soften

Drain then add your king prawns and cook for a further 4-5 min or until cooked through

Add the juice of half your lemon[s], half of the chopped parsley (save some for garnish!) and a generous grind of black pepper – these are your lemony king prawns

Cut the remaining lemon into 1 wedge per person

Once the quinoa is cooked, add your blanched peas and cook for 1-2 min or until warmed through – this is your veg-packed quinoa

Tip: If your quinoa is looking a little dry, add a splash more water!