Quinoa with Prawns and Sun-dried Tomatoes
10 prawn tails
Valbona Sun-dried Tomatoes
extra-virgin olive oil
1 - Cook the quinoa according to the instructions on the packet, and let it cool.
2 - Clean the prawn tails by removing the shell and black thread, sauté in a pan for a few minutes (not more than 4-5) with a tablespoon extra-virgin olive oil, and season with salt. They are cooked when they change colour.
3 - Cut the sun-dried tomatoes into pieces, and the prawn tails when cold.
4 - Mix the tomatoes and prawn tails with the quinoa, add the chopped fresh mint and 2 tablespoons oil, then mix well and season with salt.
5 - I used a pastry cutter to create some attractive shapes but if you don't have one, a small bowl is fine, which should be wetted before filling it with the quinoa, then press well and turn it out upside down.