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Quinoa tabbouli with prawns

Quinoa tabbouli with prawns
Dinner, Lunch

Low Gi Recipe Logo

45 minutes
15 minutes


  • 24 raw king prawns, peeled and deveined, with tails intact
  • 1 lemon, zest and juice
  • 1 tsp ground cumin
  • 2 chillies, finely diced
  • 125 g (4 1/2 oz/ 1/2 cup) low fat natural yoghurt, to serve

Pistachio tabbouli

  • 200 g (7 oz/1 cup) quinoa, rinsed well
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • freshly ground black pepper
  • 75 g (2 1/2 oz/ 1/2 cup) pistachio nuts, roughly chopped
  • 1/2 red (Spanish) onion, finely diced
  • 1 tomato, diced
  • 30 g (1 oz/ 1/2 cup) chopped basil
  • juice of 1 lime


  • Put the prawns, lemon zest and juice, cumin and chillies in a non-metallic bowl. Mix well to coat the prawns in the marinade. Refrigerate the prawns for 30 minutes to allow the flavours to develop.
  • To make the pistachio tabbouli, put the rinsed quinoa in a saucepan and cover with 500ml (17 fl oz/2 cups) water. Bring to the boil, then reduce the heat and simmer for about 10 minutes, or until the grains are tender and translucent. While still warm, transfer to a bowl and add the remaining ingredients. Mix well and set aside.
  • Soak 8 bamboo skewers for 30 minutes. Thread 3 prawns onto each skewer and cook on a heated barbecue or in a char-grill pan for 2 minutes each side, or until pink and cooked through. Spoon the tabbouli onto plates, top with two skewers per plate, and drizzle with the yoghurt.


Energy per serve: 1755kJ 
Recipes and image from The Low GI Cookbook, Hachette Australia.

Nutritional information (per serve)
Calories: 420kcal | Carbohydrates: 35g | Protein: 34g | Saturated Fat: 15g | Sodium: 845mg | Fiber: 5g
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