400g Quinoah Olive oil 2 Lemons Sea salt and fresh ground pepper 2 Cloves of garlic 1 Fresh red chilli Bunch of basil 1 Teaspoon whole cumin seeds 1/2 tbsp Ground cinnamon Monkfish de-toned and gutted 200g King prawns raw, peeled 1x 400g Tinned chopped tomatoes 2 handfuls of Fresh or Frozen peas
- Put quinoah into a saucepan and cook to packet instructions. When cooked halve the lemons and squeeze in the juices from 2 of the halves. (10-15mins)
- Get a large saucepan on a medium heat. Peel and finely slice garlic. Finely slice chilli. Chop the basil. Add olive oil to pan. Add garlic, chilli, basil, cumin seeds and cinnamon. Give it a stir and out the monkfish on top. Add the prawns. Add tinned tomatoes, peas. Squeeze in 2 halves of lemon juice , put a lid on pan. Bring to the boil, turn down heat and simmer for 8 minutes. Taste and season with salt and pepper.
- Put your quinoah onto a plate and top with fish and the contents from saucepan. Add some fresh basil on top.