In recent months I’ve started to include lots of prawn meals on our weekly menu. My son Ted and I love them. Howard, my husband who isn’t such a huge fish fan, doesn’t mind the odd prawn dinner. Therefore I know this is a dish that will be eaten and enjoyed by all of us.
At the beginning of this year I had a blood test to determine whether or not I still had Polycystic Overy Symdrome (PCOS). When the blood test results came back I discovered I no longer have PCOS but I did discover I had low testosterone.
Ever since I uncovered my low testosterone levels I have been trying to eat foods that help with increasing testosterone. Prawns are a food that are high in zinc and they are a great source of testosterone boosting foods. Now all I have to do is invented new tasty meals for us to enjoy. I’m pleased to report that this meal is one we all enjoyed and we hope you will too.
Have you ever eaten your way back to health. If so, what did you eat and why? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Stirring spoon
- Onion x 1
- Butternut squash x 200g
- Carrots x 1
- Courgette x 1
- Yellow pepper x 1
- Garlic x 2 cloves
- Quinoa x 300g
- Rosemary x 4 sprigs
- Thyme x 4 sprigs
- Tamari x 2 tbsps
- Chicken or vegetable stock x 500mls
- Salt and pepper to your tastes
Method for the Vegetable Quinoa
- Wash the quinoa through twice in a sieve and set aside.
- Chop up the coriander and set this aside.
- Peel and slice then dice the onions.
- Peel the courgette and then grate it on the coarse grater.
- Next peel the carrot and grate it using the coarse grater.
- Remove the skin from the butternut squash and cut into 2 centimetre pieces.
- Cut the top from the yellow pepper and remove the stalk and core.
- Slice then dice the flesh of the pepper.
- Put the saucepan on the hob and add oil to the base.
- When the pan is hot, add in the onions and fry until they become soft.
- Now add in the courgettes and carrots and fry these for a few minutes.
- Next add in the butternut squash and red pepper and fry for a further few minutes.
- Add in the quinoa and fry for another minute.
- Pull down on the sprigs of rosemary and thyme pulling off the leaves as you pull down.
- Put the leaves into the saucepan and stir in with the quinoa.
- Pour over the tamari and continue to stir.
- Then pour over the vegetable or chicken stock.
- Pour enough stock to cover the quinoa and then about 2 centimetres above that.
- Turn the heat back up and bring all the ingredients to the boil.
- Add in salt and pepper to your tastes.
- When the ingredients are at boiling point, turn the heat down and leave to simmer on a low heat.
- Once all the liquid has disappeared from the pan put the prawns in let them heat through and turn pink.
- When the prawns have turned pink remove from the heat.
- Then serve and enjoy.
Herby Prawn Quinoa Risotto was a delicious meal that my little family and I really enjoyed. We all like prawns so I knew this meal would be eaten. It was that good the plates were cleaned by the end of the meal. You could make extra of this meal and freeze it but if you are already using frozen prawns then I wouldn’t recommend it. I did eat this as leftovers the next day. It was just as tasty as the day before. However you decide to eat this dish, as always, please enjoy. Thank you xxx