Chilli garlic prawns with coconut quinoa

Chilli garlic prawns with coconut quinoa – gluten free, dairy free, clean


Happy Sunday! How are you?

This week’s Chilli garlic prawns with coconut quinoa recipe is one I’ve wanted to post for a long time. As Summer is in full swing now, it’s time I put more seafood recipes on my blog.

The coconut quinoa was inspired by a food hero of mine –  Jamie Oliver. i was watching one of his cooking segments a couple of years ago when he cooked rice in coconut milk with half a sliced lemon and I’ve had that idea in the back of my head ever since.
The snow peas add a crunchy component to the dish. To keep their crunch it’s best that you stir fry them at high heat in a little oil for a couple of minutes and then lightly season them with a sprinkle of Himalyan salt if desired.
As for the prawns, the longer you marinate them, the more flavoursome they will be. I like to marinate my prawns overnight or first thing in the morning. Naturally, if you crave more heat, then add more chillies/seeds to the marinade. My prawns were on the smaller side so I used 10 prawns per person. If you’re using larger prawns (like Tiger prawns) you may wish to use less prawns. This is totally up to you and will depend on your family’s appetite.

How to cook quinoa

If you’ve never cooked with quinoa before, I’ll tell you how. First you must rinse the quinoa to get rid of the naturally occurring saponins which coat the seeds (causing the quinoa to taste bitter). I like to rinse mine in a saucepan and give it a bit of a swish with my fingers. You’dont’ need to spend a long time on it at all. Then drain.
When cooking with quinoa, you use double the amount of liquid to quinoa. Keep lid on when cooking and cook at a low temperature until all water is absorbed and the bottom of the pan is quite dry. Remove pan from heat and keep lid on and let it naturally steam for another 5 – 10 minutes. This is the perfect time to get your other elements ready for your dish. The steaming at the end usually helps dry and fluff up the quinoa. As we are using coconut cream/milk in this recipe, the quinoa will be sticking together somewhat and won’t separate or be fluffy like quinoa cooked in plain water. Make sure you add a big squeeze of lemon over the quinoa when serving.


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Why this is so good for you


Quinoa reduces inflammation, relieves constipation, helps increase brain function, aids in tissue growth and repair, helps to alleviate migraines, helps reduce type 2 diabetes, reduces the risk of cardiovascular disease, type 2 diabetes, high blood pressure and colon cancer.

Prawns help prevent the growth of cancer cells in the body, support the heart, reduce blood pressure,  help in fighting against dementia and Alzheimer’s disease, support the liver, keep your teeth and bones strong, give you great skin, and help keep your memory sharp.

Snow peas help prevent stomach cancer, strengthen the immune system, are anti-aging, help prevent arthritis, bronchitis, osteoporosis, help prevent type 2 diabetes, and help prevent candida.

Lemon promotes heart health, maintains blood pressure levels, lowers bad cholesterol, reduces risk of heart disease and high blood pressure, helps prevent skin, colon and breast cancer, helps prevent osteoarthritis, inflammatory polyarthritis, bone fractures and osteoporosis, helps treat sore throat, flu, cold and similar infections, encourages healthy bowel movements and improves oral health.

Chillies fight sinus congestion, aid digestion, help relieve migraines, muscle, joint and nerve pain, control blood pressure and aid in metabolism for weight loss.

Garlic has anti-bacterial, anti-viral, anti-fungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lowers the risk of most types of cancer.

Coconut speeds up metabolism, reduces the risk of heart disease, reduces the risk of diabetes, improves digestion, increases immune strength, is anti-bacterial, anti-viral, anti-fungal and anti-parasitic, prevents osteoporosis, prevents stroke and helps prevent the onset of Alzheimer’s disease.

Parsley freshens breath, inhibits tumour formation, reduces risk of colon cancer, cervical cancer, diabetes and asthma, fights against osteoarthritis and rheumatoid arthritis, helps prevent recurrent ear infections or colds, reduces severity of asthma.

Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.


Chilli garlic prawns with coconut quinoa

Yield: Serves 4


  • 300 grams small prawns (10 prawns per person) or larger prawns (amount per person will depend on how big your prawns are)
  • 2 large cloves garlic (or 4 small cloves), crushed
  • 2 large long red chillies, finely chopped (de-seed if you don't want heat)
  • 1/4 cup flat leaf parsley, chopped plus extra for serving.
  • 2 tablespoons olive oil
  • 1 1/2 cups uncooked white quinoa
  • 400 ml can light coconut cream (or coconut milk)
  • 1 1/4 cups water
  • 1/2 sliced lemon plus lemon wedges to serve
  • 2 tablespoons shredded coconut
  • Fine pink Himalayan salt
  • 300 grams snow peas


  1. Marinate the prawns in the olive oil, garlic, chilli and parsley. Cover and set aside.
  2. Rinse and drain quinoa according to packet directions. Place in a medium saucepan with the coconut cream, water and half a lemon. Cover and simmer for 20 minutes or until the pan becomes dry at the bottom and all liquid has been absorbed. Remove from heat, keep covered and allow the steam to continue softening the quinoa. Once ready, discard lemon, stir in the shredded coconut and season with salt.
  3. Meanwhile, heat a medium frying pan on high and stir fry the snow peas so they are still crunchy. Season with a pinch of salt. Transfer to a bowl and keep warm.
  4. Lower heat to medium high and cook prawns in batches.
  5. Serve with a big squeeze of lemon juice over the quinoa.
  6. Sprinkle over the chopped parsley.






One thought on “Chilli garlic prawns with coconut quinoa”

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  1. Marcus Luedi|

    Hi Natasha, fantastic again. I LOVE chiili and prawns. One of my preferred dishes. Can’t wait until you recipe books is on the market.
    Have a great week.
    Cheers, dad xox

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