Brazilian cuisine, known for its vibrant and diverse flavors, offers a unique blend of indigenous, African, and Portuguese influences. Among its many delightful dishes, the Brazilian Piri Piri Prawns stand out for their fiery taste and rich aroma, making them a favorite for those who love a bit of heat in their meals. Paired with a nutritious quinoa salad, this dish not only tantalizes the taste buds but also provides a balanced meal, rich in proteins, vitamins, and minerals. Let's dive into how you can create this exotic and healthy dish right in your kitchen.
Brazilian Piri Piri Prawns
Ingredients:
- 500g large prawns, peeled and deveined
- 2 tablespoons olive oil
- Salt to taste
- 4-6 red chili peppers (adjust according to your heat preference)
- 4 cloves garlic, peeled
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon paprika
- 1 teaspoon oregano
Instructions:
Prepare the Piri Piri Sauce: Start by blending the red chili peppers, garlic, salt, olive oil, lemon juice, paprika, and oregano in a food processor until you get a smooth paste. This fiery sauce is the heart of the dish, infusing the prawns with its distinctive spicy and tangy flavor.
Marinate the Prawns: In a bowl, mix the prawns with two tablespoons of the Piri Piri sauce and a little olive oil. Let them marinate for at least 30 minutes to an hour in the refrigerator. The longer they marinate, the more flavorful they will be.
Cook the Prawns: Heat a grill pan or skillet over medium-high heat. Remove the prawns from the marinade and season them with a little salt. Grill the prawns for about 2-3 minutes on each side or until they turn pink and are slightly charred. Be careful not to overcook them to keep their succulent texture.
Quinoa Salad
Ingredients:
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions:
Cook the Quinoa: Rinse the quinoa under cold running water. In a saucepan, bring the quinoa and water (or vegetable broth for more flavor) to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff it with a fork and let it cool.
Prepare the Salad: In a large bowl, combine the cooled quinoa, diced red bell pepper, cucumber, red onion, parsley, and cilantro.
Dress the Salad: Whisk together olive oil, lemon juice, salt, and pepper. Pour this dressing over the salad and toss well to ensure the quinoa and vegetables are evenly coated.
Chill Before Serving: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
Serving the Dish
To serve, place a generous amount of quinoa salad on each plate and top it with the grilled Piri Piri prawns. The combination of the spicy prawns with the fresh, citrusy quinoa salad creates a harmonious blend of flavors and textures that is both refreshing and satisfying.
Conclusion
Brazilian Piri Piri Prawns with Quinoa Salad is a perfect example of how simple ingredients can be transformed into a dish bursting with flavor and nutrition. It's a meal that not only pays homage to the rich culinary heritage of Brazil but also caters to the modern palate seeking healthy, flavorful dining options. Whether you're cooking for a weeknight dinner or a special occasion, this dish is sure to impress with its bold flavors and colorful presentation. So, go ahead and bring a taste of Brazil to your table with this delicious and nutritious recipe.