Quinoa with tomato sauce and shrimp

Cook & Prep Time

50 min



Quinoa with tomato sauce and shrimp

Your guests will love this delicious dish.


  • 260g quinoa
  • 300g shrimp tails
  • 200g tomato passata (pureed tomatoes)
  • 800 ml vegetable stock
  • ½ onion
  • 50 ml extra virgin olive oil
  • salt


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 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.

Serve the quinoa in individual bowls, carefully placing the shimp on top of each portion.