Quinoa is a protein-packed grain that contains every amino acid, and is particularly rich in lysine, which promotes healthy tissue growth throughout the body. Quinoa risotto is a healthier and lighter version of traditional risotto, rich with fragrance, taste and color.


  • 250g cherry tomatoes, halved
  • 60ml olive oil
  • 1 tsp sugar
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 red chilli, finely chopped
  • 300g quinoa
  • 1 Tbsp tomato paste
  • 80ml white wine
  • 625ml chicken stock
  • cooked prawns, peeled (tails intact)
  • 1/3 cup oregano leaves


  1. Preheat oven to 160 C. Place tomatoes on the baking tray and drizzle with a little bit of olive oil. Sprinkle some salt and sugar and bake until softened, about 25 minutes.
  2. While tomatoes are baking, heat the remaining olive oil in a large saucepan over medium-low heat. Add onion and cook until softened, for about 3-4 minutes. Add garlic and chilli and cook for 2 minutes more.
  3. Add the quinoa, stir everything well. Then add tomato paste and wine and stir in. Simmer for 1 minute, until the wine is evaporated.
  4. Pour stock and bring to simmer. Cook until quinoa is tender, for about 20-25 minutes, stirring occasionally.
  5. Add prawns, tomatoes and half of your oregano. Stir everything well and sprinkle the remaining oregano. Ready to serve.



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