4 Soft tortilla boats
200gr prawns, shelled
1 small cucumber, peeled and diced
12 cherry tomatoes, diced
3-4 radishes, cut in half and then thinly sliced
2 tablespoons chopped red onion
2 tablespoons diced yellow bell pepper
2 tablespoons canned red beans, strained
2 tablespoons canned sweet corn, strained
2 tablespoons cashew nuts, roughly chopped
1 small avocado, diced
1-2 teaspoons freshly chopped mint
6 teaspoons Saza Mojito Chutney
90gr red quinoa
1 large lime + 4 lime wedges
3 tablespoons olive oil
Rinse the quinoa and strain. Place in a saucepan with 220ml of water and simmer, covered for about 15 minutes until all the water is absorbed. Remove from heat and cover with a clean cloth for about 10 minutes.
Cut half the prawns into 3 smaller pieces. The rest keep whole. Put in a bowl and mix with the Mojito Chutney. Cover and marinade in the fridge for about 30 minutes to an hour.
Put a large skillet over medium high heat. Add the marinated prawns and grill for about 1-2 minutes on each side for the small pieces and about 3-4 minutes for the whole (depending on their size), or until slightly browned.
In another bowl mix the quinoa with the cucumber, tomatoes, yellow pepper, onion, avocado, cashews, radishes, sweet corn and beans. Mix in the sliced prawns and mint. Add salt and pepper, the olive oil and lime and mix with a spoon.
Serve the quinoa mix into the tortilla boats. Decorate with the whole prawns and serve with a lime wedge to squeeze on top just before eating.