One-pot quinoa
- Gluten Free
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 35 min
- Serving: 4
- Cost: Average
- Note + 1 hour for the fish stock
PRESENTATION
Hey there! Ready for something that's simple yet bursting with flavor? Let me tell you about one-pot quinoa. It's seriously the best. Not only is it super easy, but it also packs in so much taste without any extra hassle. The quinoa cooks right in a broth made from shrimp shells—rich and ocean-like, for real. And look, the shrimp on top? So tender and fancy. It feels special without being too heavy. A clever way to enjoy something fresh and moist, totally gluten-free too. Whether you’re into healthy stuff or just want something light yet filling, this hits the spot.
People might think healthy quinoa meals are kinda plain. But not this one. It's a flavor surprise, especially when served warm or at room temp. That broth—wow—infuses the quinoa—making each bite brighter and tastier than any regular grain bowl you've tried. And the poached shrimp? They make it silky and really satisfying. Looks pretty nice when serving to friends, I gotta say.
And listen, friends who care about their diet will love it. It is light but filling. Perfect for a quick quinoa dinner if you’re short on time. Plus, meal prep? This dish keeps well, no question. Cooking everything in one pan means less cleanup, which is great. Whether you’re planning a chill dinner with friends or want to keep it simple and tasty during the week, this one-pot quinoa is the kind of recipe you’ll really want to make again and again. It's versatile too, pairing well with any veggies or herbs you have lying around. So go ahead, enjoy this delicious meal that fits effortlessly into a busy lifestyle. Can’t go wrong.
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INGREDIENTS
- Shrimps 0.9 lb (400 g)
- Quinoa 1 ¼ cup (200 g)
- Fresh scallion 2.1 oz (60 g)
- Celery 1.8 oz (50 g)
- Shrimp bisque (Fumetto di crostacei) 2 cups (500 g)
- Smoked paprika 1 tsp - dessert
- for the bisque
- Garlic 1 clove
- Butter 2 tbsp (30 g)
- White wine 1.7 oz (50 g)
- Leeks ½ cup (40 g)
- Parsley 5 tufts
- Yellow onions 1.5 oz (40 g)
- Ground black pepper 5
- Water 4 glasses (1 l)
- for seasoning the shrimp
- Extra virgin olive oil 2 tbsp (30 g)
- Parsley 3 tufts
How to prepare One-pot quinoa
To prepare the one-pot quinoa, start by checking the instructions on the quinoa package: if it needs rinsing, rinse it under running water and then dry it on a tea towel, patting it to remove excess water. Then proceed with the How to clean shrimp. Use your hands to detach the head, then pull off the legs and remove the shell, leaving the tail intact 1. With a small knife, cut along the back of each shrimp 2 and remove the intestine using the tip of the knife 3. Store the cleaned shrimp in the refrigerator and use the scraps to make the Shellfish Stock.
Peel the onion and cut it into 4 parts, then slice the leek into thin rings. Melt the butter in a large saucepan and when it's melted, add the onion. Sauté for a minute and then add the sliced leek and garlic. Let them infuse and add the shellfish carcasses, then let them brown for a couple of minutes over high heat, stirring occasionally. Pour in the white wine 4, let the alcohol evaporate, and then add water until the shells are completely covered. Add the parsley, peppercorns, and season with salt, being careful not to add too much because the bisque is already quite salty. Lower the heat and let it simmer gently for at least 60 minutes. During cooking, skim the bisque with a skimmer 5, rinsing it each time to remove any residue. After the indicated time, the bisque should reduce to about half the initial liquid, strain it through a fine-mesh sieve, trying to extract as much liquid as possible 6.
Keep the bisque warm and in the meantime, prepare the soffritto for the quinoa. Remove the outer strings of the celery and the end of the scallion. Then cut it in half 7 and finely chop both 8. Pour the oil into a pan, add the celery and scallion 9, and sauté for about 5 minutes over low heat.
At this point, add a ladleful of bisque (about 50 g will be sufficient) 10, stir and wait another ten minutes until they are well wilted. Add the paprika 11 and stir to combine the ingredients 12.
Add the quinoa 13, stir and wait 1-2 minutes until it is slightly toasted. Then add the hot shellfish bisque 14, until the quinoa is entirely covered 15.
Stir with a spatula 16 and cover with a lid 17. Let it cook like this for about 17 minutes over very low heat without lifting the lid or stirring. Meanwhile, prepare the seasoning for the shrimp: finely chop the parsley 18.
and pour it into a small bowl where you have already added the oil 19. Stir with a fork 20 and set aside. After 17 minutes, remove the lid and without stirring the quinoa, lay the shrimp on top 21.
Cover again with the lid 22 and cook for another 3 minutes. At this point, remove the lid, turn off the heat, and season the shrimp with the parsley oil just prepared 23. The one-pot quinoa is ready to serve 24!