Time
50 minutes
Serves
4
Difficulty
Easy
Ingredients
1 1/4 cups quinoa
1 cup (scarce) shrimp tails
200g canned whole peeled tomatoes, crushed with a fork
760ml vegetable broth
1⁄2 onion
2 tablespoons of finely-chopped parsley
4 basil leaves
4 tablespoons extra-virgin olive oil
salt to taste
Method
Rinse the quinoa using a fine sieve, and finely chop the onion. Soften the onion in a saucepan with two tablespoons of olive oil. Then add quinoa and stir for a few minutes. Then add the crushed tomatoes and a ladle of warm broth.
Cook for 15 minutes, adding more broth if absorbed.
In the meantime, peel the shrimp tails and cut the shrimp into pieces.
Once the quinoa is cooked, add the shrimp, sprinkle with the parsley and a few basil leaves. If needed, a dash of broth.
Stir to mix all the ingredients, and serve.
