- 260g quinoa
- 300g shrimp tails
- 200g tomato passata (pureed tomatoes)
- 800 ml vegetable stock
- ½ onion
- 50 ml extra virgin olive oil
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.
Heat the stock. Add the tomato passata and a ladle of warm stock to the quinoa. Cook for 15 minutes adding more stock as it is absorbed.
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.