200g of Black, red and pearl Quinola
1 Stock cube or 1 teaspoon of Bullion
1 pack of cooked prawns
Small bunch of coriander, chopped
2 small chillies, finely chopped
1 clove of garlic
1 pepper, finely shopped
Black pepper and a pinch of sea salt
Bring the Quinola to the boil on the hob with the stock for 14 minutes.
Chop the garlic, spring onions, pepper and chillies, then fry on a low heat with a drizzle of oil until slightly softened.
Add the cooked Quinola to the frying pan along with 2 beaten eggs and continue to stir whilst the egg cooks through for about 5 minutes.
When cooked, add the prawns for a final minute to warm through and then serve with fresh coriander and a pinch of salt.