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 sesame oil (Sesame)
-
1 tbsp white miso paste (Soya)
-
200g king prawns (Crustaceans)
- ½ tsp chilli flakes
- 1 handful of fresh coriander
- 50g edamame beans (Soya)
Sesame, Soya, Crustaceans
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 114Kcal | 409Kcal |
| 479kJ | 1710kJ | |
| Fat | 5.0g | 18g |
| of which saturates | 0.7g | 2.5g |
| Carbohydrates | 9g | 34g |
| of which sugars | 1.5g | 5.5g |
| Protein | 8.2g | 29g |
| Salt | 0.38g | 1.3g |
| Fibre | 2.0g | 7.2g |
Ingredients
Ingredients
- 1 spring onion
- 1 unwaxed lime (use half)
- 1 midi cucumber (use half)
- 0.5 tsp chilli flakes (use half)
- 1 tbsp sesame oil (use half) (Sesame)
- 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)
Sesame, Soya, Crustaceans
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 112Kcal | 416Kcal |
| 470kJ | 1739kJ | |
| Fat | 4.9g | 18g |
| of which saturates | 0.7g | 2.5g |
| Carbohydrates | 9g | 35g |
| of which sugars | 1.6g | 5.8g |
| Protein | 8.1g | 30g |
| Salt | 0.37g | 1.4g |
| Fibre | 2.0g | 7.3g |
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
- Trim and cut the broccoli into thirds
- Add the quinoa to the saucepan and cook for 12-13 mins, until cooked through
- In the final 2-3 mins, add the broccoli and cook for the remaining time, then drain 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
- Add the ginger and spring onion to the large bowl
- Heat the medium frying pan with the sesame oil and 1 tsp olive oil on high heat for 1 min, until smoking, then carefully pour the oil over the ginger mixture and allow to cool slightly. Stir in the miso paste, lime zest and the juice from half the lime, then set aside
Fry the prawns
- Reheat the medium frying pan with 1 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
Final steps & plate up
- 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
- Share the quinoa mix between bowls, topped with the prawns. Scatter with the reserved coriander and chilli flakes (for those who'd like the heat). Garnish with the remaining lime, cut into wedges
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