You can serve this hot, or cold as a salad. Try to buy the best-quality cooked prawns you can, or cook them yourself and use the shells for a stock or bisque.
1 small bulb of fennel, trimmed and finely chopped
150-200g quinoa, soaked in cold water for a couple of minutes and rinsed
Approx 500ml fish stock
1tsp dried red chilli flakes
150g peeled weight cooked or raw prawns
4 spring onions, trimmed, finely chopped
1-2tbsp chopped dill or fennel tops
Salt and freshly ground black pepper
2-3tbsp olive oil
Bring the stock to the boil, add the fennel, chilli and quinoa, season and simmer for 10-12 minutes or until tender; the seeds will separate from the germ a little which gives them the lightness.
Drain in a colander then return to the pan on a low heat with the prawns, spring onions and dill, then put the lid on and stir over the heat for a couple of minutes.
If you want to serve cold, just allow the quinoa to cool and add the prawns, spring onion and dill when almost cold. Serve with some olive oil spooned over.