Orange, Pistachio and Cranberry Quinoa with Langoustines
By OcadoLife
Published on 05 January 2023
“This citrussy, gorgeously textured Orange Pistachio and Cranberry Quinoa with Langoustines really is a special treat,” says chef, food writer and nutrition expert Nena Foster. The tangy dressing is the perfect match for sweet langoustines hot from the grill. Don’t forget to pop a dipping bowl of water on the table for messy fingers!Time and servings
40 minsTotal time
4Servings
30 minsPrep time
10 minsCooking time
Ingredients
- 3 garlic cloves, crushed or grated
- 1 handful of of flat-leaf parsley, finely chopped
- 1 lime, zested, plus ½ lime, juiced
- 2 tsp of extra-virgin olive oil
- 1 (500g) pack shell-on langoustines, defrosted if frozen, halved lengthways and de-veined
- 600 ml of vegetable stock
- 200 g of quinoa
- 1 orange, zested and juiced, plus 2 oranges, peel and pith removed, sliced into rounds
- 1 garlic clove, crushed or grated
- 1 tbsp of dijon mustard
- 1 tbsp of honey
- 1 tbsp of apple cider or white wine vinegar
- 1 tbsp of extra virgin olive oil
- 140 g of wild rocket
- 60 g of pistachios, toasted
Method
Step 1
In a large bowl, combine the garlic, parsley, the lime zest and the oil. Add the langoustines, stir to coat and set aside to marinate for at least 10 mins.Step 2
Meanwhile, bring the stock to the boil, add the quinoa and cook over a medium heat until all the liquid has been absorbed. Cover and leave to cool slightly.Step 3
Whisk the lime juice, the zest and juice of 1 orange, garlic, mustard, honey, vinegar and olive oil together in a bowl and set aside.Step 4
Preheat the grill to its highest setting. Arrange the langoustines on foil, cut-side up, and grill for 2-3 mins each side, until cooked.Step 5
To serve, scatter the rocket over a platter and top with the quinoa, orange slices, cranberries and pistachios; pour over the dressing. Serve with the grilled langoustines, drizzled with any grilling juices.