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Photo of Mexican prawn, quinoa and rice bowl by WW

Mexican prawn, quinoa and rice bowl

10
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
1
Difficulty
Easy

Ingredients

Corn

50 g, (½ cob) in husk

Quick cup, brown rice and quinoa

125 g

Raw peeled prawns

100 g, peeled, tail intact

Reduced-salt taco seasoning mix

2 tsp

Canned black beans, rinsed, drained

75 g, (buy 1 x 125g can)

Cherry tomatoes

80 g, quartered

Green cabbage

30 g, finely shredded

Avocado

1 tbs, mashed

Lime juice

1 tbs

Extra light sour cream

1 tbs

Taco sauce

1 tbs

Fresh coriander

1 tbs, sprigs to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Place corn on a microwave-safe plate and microwave on High (100%) for 2–3 minutes. Cool, then remove and discard husk. Cut kernels from cob.
  2. Microwave a rice and quinoa following packet instructions.
  3. Meanwhile, toss prawns and taco seasoning in a bowl. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Cook prawns, turning, for 2–3 minutes or until cooked through.
  4. Arrange corn, rice mix, black beans, tomatoes, and cabbage in a bowl. Top with prawns, mashed avocado, lime juice, sour cream and taco sauce. Top salad with a fresh coriander sprig to serve.

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