Quinoa risotto with prawns, tomato and oregano

Quinoa Risotto with Prawns, Tomato and Oregano

What you’ll need: (serves 4)

250g punnet cherry tomatoes, halved

1 tbs olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

1 long red chilli, finely chopped

1 1/2 cups (300g) quinoa*

1 tbs tomato paste

1/3 cup (80ml) white wine

2 1/2 cups (625ml) chicken stock (salt reduced)

20 cooked, peeled (tails intact) prawns

1/3 cup oregano leaves

How to make it:

Preheat oven to 160°C. Place tomatoes, cut-side up, on a baking tray and drizzle with 1 tbs oil. Bake for 25 minutes or until softened.

Lightly spray saucepan with cooking oil spray. 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.

* I used Celebrate Health Tomato and Basil Quinoa – find it in Coles in the health food section

Recipe adapted from taste.com.au