Quinoa Bowl with Prawns and Wasabi Dip

The base of this bowl is quinoa, a protein-packed grain that contains all nine essential amino acids. King prawns add visual interest and enhance the taste, especially when paired with the fruity sharpness of the lime-wasabi dip.


Serves 2

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  • 250 ml vegetable stock
  • 125 g quinoa
  • 150 g white cabbage
  • 150 g mixed mushrooms (oyster mushrooms and/or shitake)
  • 3 tbsp olive oil
  • 1/2 small red radish, sliced
  • Juice of 1 lemon
  • 1 lime
  • 100 g mayonnaise
  • 1-2 teaspoons of wasabi (or horseradish)
  • Salt, white pepper
  • 6-8 unpeeled raw king prawns (headless)
  • 40 g of cashews, roughly chopped
  • Garden cress


Wash the quinoa and cook in vegetable stock, according to the packet instructions. Drain and allow to cool.

Clean the cabbage, chop, and cook in boiling salted water for 5-6 minutes. Drain in a sieve and set aside.

Clean and quarter the mushrooms. Heat some oil in a pan and fry the mushrooms, seasoning with salt and pepper.

To make the wasabi dip, first rinse the lime and dry. Grate the zest of half a lime and squeeze out the juice. Remove the peel from the other lime-half and cut into thin strips. Mix the grated lime zest and juice, mayonnaise and wasabi until well blended. Correct the seasoning with salt and pepper. If necessary, add a little more lime juice. Divide the dip into two small bowls and decorate with the lime peel strips.

Heat the rest of the oil in the pan and fry the prawns. Divide the quinoa between the two bowls. Arrange the prepared ingredients around the bowls and drizzle with lemon. Serve with wasabi dip and garden cress.