- 1 cup of mixed grains: quinoa, oats, millet, amaranth, konawa.
- 2 cups water
- 1/2 red pepper
- 1/2 yellow pepper
- 1/2 onion
- 1/2 cup crimini mushrooms
- 3 green onions
- 1/2 small eggplant
- 8 regular tiger prawns
- 1 small tomato
- 4 leaves of iceberg lettuce
- extra virgin olive oil
- 1 tablespoon basil paste
- 1 teaspoon oregano
- 1/4 cup of fresh parsley
- 2 cloves garlic
- 1 lemon
- Peel, devein and wash the prawns, then dry.
- Place prawns in a bowl. Add 1 tablespoon of olive oil.
- Mix in 1/2 teaspoon basil paste, 1/2 teaspoon oregano, minced garlic clove, salt, pepper, 1 tablespoon lemon juice. Mix well and set aside.
- Cut zucchini, eggplant, red and yellow peppers, onions, and mushrooms into about 1/8 inch lengthwise slices. Toss with a drizzle of olive oil.
- Heat grilling pan on high heat till hot, then lower heat a bit.
- Grill vegetables separately starting with eggplant, then zucchini, peppers, mushrooms, and last onions.
- Place grilled vegetables in a bowl. Blend with salt, pepper, basil paste, oregano and garlic and a drizzle of olive oil. Set aside.
- Put prawns in a grilling pan. While this is cooking, start cooking the grains.
- Turn prawns after a few minute to ensure they are cooked throughout.
- In a pot bring water to boil and salt to taste. If you want you could use vegetable stock or stock of your choice. Add 1 cup grain combination. Bring to a boil 15 to 20 minutes, covered with a lid, until water is dissipated.
- Take off heat and let stand 3 minutes. Take lid off and with a fork fluff the grains.
- In a sauté pan heat olive oil, add chopped green onion. Put cooked grain in and toss grilled vegetables.
- Dice tomato, and place in a bowl. Add olive oil, salt, pepper, basil.
- On a plate place grains top with a leaf of iceberg lettuce and diced tomatoes. Place 2 grilled prawns on top of tomatoes and drizzle olive oil.
- Serving Size: 4 portions