Ingredients (serves 4):

• quinoa, 300 gr
• peppers, 1 medium yellow and 1 medium red
• leek, 1
• shrimps without shells, 150gr (I used the frozen ones… sorry, nothing else in my kitchen!)
• turmeric powder, 1 tablespoon
• extravirgin olive oil
• salt

Soak the quinoa in advance, because it is covered with saponina, a foamy substance, and change the water 2 – 3 times.
Cook the quinoa in salted boiling water for 10 – 15 minutes, following the cooking instructions on the packaging.
In the meantime, heat a tablespoon of extravirgin olve oil in a non-stick pan and stew slowly the sliced leek, both green and white parts.
Add one or two tablespoons of water if the leek is getting too brown and dry, because it is supposed to be cooked slowly and get tender.
Then, add the sliced peppers and let them stew, using their own liquid. When they’re tender, add the shrimps and cook them all together for about 5 minutes. Season with salt.
Drain the quinoa and add it to the peppers.
Add a tablespoon of turmeric and toss the quinoa for a minute.
We enoyed the quinoa more the next day, cold or slightly warm, than the very evening. Luckly I had the chance to taste it!

Post di: Juls' Kitchen

Lost Quinoa

You should be interested also in:

1. Summer fest: Quinoa tart with baby zucchini & sun dried tomatoes dressing
2. Oriental style peppers