Place quinoa and water in a medium-sized pot and bring to a boil over high heat. Once boiling, cover with a lid and reduce heat to low. Let simmer for 12 minutes or until all liquid is absorbed. Remove from heat, fluff with a fork and set aside. (for extra oomph, use stock instead of water)
In a large bowl, toss the cooked prawns with cayenne, paprika and chilli. Season with sea salt and pepper to taste. Toss until well coated.
Heat half of your olive oil in a wok or large frying pan over medium heat. Whisk two eggs together in a bowl with a fork and scramble in a frying pan until cooked through. Place in a bowl and set aside. Or you can fry the eggs at the end and serve on the top, with a runny yolk.
Place wok back over medium heat. Add remaining olive oil and saute onions, garlic and chilli until onion becomes translucent. Stir in peas and let warm through.
Add in prawns, quinoa, scrambled eggs and tamari. Stir until tamari is fully absorbed. Spoon into a bowl and garnish with green onion.
Enjoy with chopsticks!
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