Name: Quinoa risotto with prawns, oregano and tomatoes
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 1
Ingredients: 250g punnet cherry tomatoes, halved; 60ml olive oil; 5.00 gm caster sugar; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 long red chilli, finely chopped; 300g quinoa; 22.20 gm tomato paste; 80ml white wine; 625ml chicken stock; 20 cooked prawns, peeled (tails intact); 82.50 ml oregano leaves

Quinoa risotto with prawns, oregano and tomatoes

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Prep Time:
10 minutes

Cook Time:
55 minutes

Total Time:
65 minutes

Quinoa shines in this modern take on classic Italian risotto.

Ingredients:

250g punnet cherry tomatoes, halved
60ml olive oil
5.00 gm caster sugar
1 onion, finely chopped
2 garlic cloves, finely chopped
1 long red chilli, finely chopped
300g quinoa
22.20 gm tomato paste
80ml white wine
625ml chicken stock
20 cooked prawns, peeled (tails intact)
82.50 ml oregano leaves

Instructions:

Preheat your oven to 160°C. Arrange tomatoes, cut-side up, on a baking tray. Drizzle with 1 tablespoon of oil and sprinkle with sugar and salt. Bake for 25 minutes or until tomatoes are softened.
Heat the remaining 2 tablespoons of oil in a large saucepan over medium-low heat. Sauté the onion for 3-4 minutes until softened. Add the garlic and chili, cook for 1-2 minutes until fragrant. Stir in the quinoa to coat the grains, then add the tomato paste and wine. Simmer until the wine evaporates, about 1 minute.
Pour in the stock and let it gently simmer. Cook for 20 minutes or until the quinoa is tender, stirring occasionally. Add the prawns to warm them through, followed by the tomatoes and half of the oregano. Season to taste, then garnish with the remaining oregano before serving.

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