Ingredients
- 260g quinoa
- 300g shrimp tails
- 200g organic tomato passata (pureed tomatoes)
- 800 ml vegetable stock
- ½ onion
- 50 ml extra virgin olive oil
- salt
Directions
Step 1
Rinse the quinoa well in a fine sieve. Finely chop the onion and soften it in a saucepan with two tablespoons of olive oil, then add the quinoa and stir for a few minutes.
Step 2
Heat the stock. Add the organic tomato passata and a ladle of warm stock to the quinoa. Cook for 15 minutes adding more stock as it is absorbed.
Step 3
In the meantime, peel the shrimp tails. Once the quinoa is cooked, add the shrimp, and if needed a dash of stock and heat gently just long enough to cook the shrimp.
