Quinoa stars in this healthy twist on traditional Italian risotto.
- Preheat oven to 160°C. Place tomatoes, cut-side up, on a baking tray and drizzle with 1 tablespoon oil. Scatter with sugar and salt. Bake for 25 minutes or until softened.
- Meanwhile, heat remaining 2 tablespoons oil in a large saucepan over medium-low heat. Cook onion, stirring, for 3-4 minutes until softened. Add garlic and chilli, then cook, stirring, for 1-2 minutes until fragrant. Add the quinoa, stirring to coat the grains, then stir in tomato paste and wine. Simmer for 1 minute or until wine has evaporated.
- Add stock and bring to a simmer. Cook, stirring occasionally, for 20 minutes or until quinoa is tender. Stir in prawns to warm through, then stir in tomatoes and half the oregano. Season, then scatter with remaining oregano and serve.
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Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set