Quinoa risotto with prawns, oregano and tomatoes

Quinoa stars in this healthy twist on traditional Italian risotto.

Recipe «Quinoa risotto with prawns, oregano and tomatoes» presented in category Recipes / Meat, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author Gomer would need: 250g punnet cherry tomatoes, halved, 1/4 cup olive oil, 1 tsp caster sugar, 1 onion, finely chopped, 2 garlic cloves, finely chopped , 1 long red chilli, finely chopped, 1 1/2 cups quinoa, 1 tbsp tomato paste , 1/3 cup white wine, 2 1/2 cups Massel chicken style liquid stock, 20 cooked prawns, peeled, 1/3 cup oregano leaves.

Ingredients:

• 250g punnet cherry tomatoes, halved 
• 1/4 cup olive oil 
• 1 tsp caster sugar 
• 1 onion, finely chopped 
• 2 garlic cloves, finely chopped 
• 1 long red chilli, finely chopped 
• 1 1/2 cups quinoa 
• 1 tbsp tomato paste 
• 1/3 cup white wine 
• 2 1/2 cups Massel chicken style liquid stock 
• 20 cooked prawns, peeled 
• 1/3 cup oregano leaves 

Instructions

1. 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.
2. 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.
3. 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.