Miso prawn quinoa bowl

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the miso, 2 tbs orange juice, 2 tsp mirin and 2 tsp rice wine vinegar in a shallow bowl. Add the prawns and toss to coat. Set aside for 5 minutes to marinate.

Step 2

Meanwhile, cook the edamame and sugar snap peas in a steamer basket over a saucepan of boiling water for 2 minutes or until just tender. Refresh under cold running water. Drain.

Step 3

Heat 1 tsp oil in a large non-stick frying pan over high heat. Add the prawns and marinade. Cook the prawns for 2 minutes each side or until golden.

Step 4

Whisk together the remaining orange juice, mirin, rice wine vinegar and oil in a small bowl. Place the quinoa in a large bowl and pour over half the dressing. Toss. Divide the quinoa mixture, edamame, sugar snap peas, watercress, radish, orange segments and pickled ginger among serving bowls. Top with the miso prawns and drizzle over the remaining dressing to serve