• 450g raw shelled tiger prawns (jumbo shrimp)
• 200g quinoa
• 480ml vegetable stock (broth)
• 1 large ripe avocado
• 3 tbsp olive oil
• 6 spring onions (scallions), diced
• Juice of 1 lemon
• Handful of parsley, chopped
• A few chives, snipped
• Salt and freshly ground black pepper
• 1 lime, cut into wedges, to serve

• 450g raw shelled tiger prawns (jumbo shrimp)
• 200g quinoa
• 480ml vegetable stock (broth)
• 1 large ripe avocado
• 3 tbsp olive oil
• 6 spring onions (scallions), diced
• Juice of 1 lemon
• Handful of parsley, chopped
• A few chives, snipped
• Salt and freshly ground black pepper
• 1 lime, cut into wedges, to serve

JERK MARINADE:

• 2 tsp allspice berries, crushed
• 2 tsp black peppercorns, crushed
• ½ tsp ground nutmeg
• ½ tsp ground cinnamon
• Leaves from 4 sprigs thyme
• ¼ onion diced
• 2 garlic cloves, crushed
• 2.5 cms fresh root ginger, peeled and diced
• 2 medium heat chillies, diced
• 1 tsp stevia
• 1 tbsp Tamari (soy) sauce
• Juice of 1 lime