One-pot quinoa

Ingredients

• 400 gPrawns
• 200 gQuinoa
• 60 gSpring onion
• 50 gCelery
• 500 gSeafood stock
• 1 teaspoonSweet smoked paprika
• 1 cloveGarlic
• 30 gButter
• 50 gWhite wine
• 40 gLeek
• 5 bunchesParsley
• 40 gGolden onions
• 5Black peppercorns
• 1 lWater
• 30 gExtra-virgin olive oil
• 3 bunchesParsley

Instructions

1. 1

   Prepare the prawns

   Check the quinoa packet and rinse the grains under running water if needed, then pat them dry. Peel the prawns by removing the heads, legs and shells, leaving the tails on. Make a shallow cut along each back and remove the vein with the tip of a small knife. Refrigerate the cleaned prawns and keep the shells for the stock.

2. 2

   Make the stock

   Peel and quarter the onion, then thinly slice the leek. Melt the butter in a large saucepan and cook the onion for 1 minute. Add the leek and garlic, then the prawn shells, and fry for a couple of minutes over high heat, stirring occasionally. Pour in the white wine and let the alcohol evaporate. Gradually add enough of the 1 litre water to cover the shells. Add the parsley and peppercorns, season cautiously with salt, and simmer gently for at least 60 minutes. Skim the surface during cooking, rinsing the skimmer each time. The stock should reduce by about half; strain it through a fine sieve, pressing to extract as much liquid as possible.

3. 3

   Cook the vegetables

   Keep the stock hot. Remove the outer strings from the celery and trim the spring onion, then finely chop both. Heat the olive oil in a pan, add the celery and spring onion, and cook gently for about 5 minutes.

4. 4

   Season the base

   Add a ladleful of stock, about 50 g, and stir. Cook for about 10 minutes more, until the vegetables are tender. Stir in the smoked paprika.

5. 5

   Toast the quinoa

   Add the quinoa and stir, letting it toast lightly for 1–2 minutes. Pour in enough hot seafood stock to cover the grains.

6. 6

   Simmer the quinoa

   Stir with a spatula, cover the pan and cook over very low heat for about 17 minutes. Do not lift the lid or stir during this time. Meanwhile, finely chop the parsley for the dressing.

7. 7

   Mix the dressing

   Put the chopped parsley in a bowl with the olive oil and mix with a fork. Set aside. When the 17 minutes are up, remove the lid and arrange the prawns on top of the quinoa without stirring.

8. 8

   Finish and serve

   Cover the pan again and cook for another 3 minutes. Remove the lid, turn off the heat and spoon the parsley oil over the prawns. Serve hot or warm.

What is one-pot quinoa?

Quinoa is a seed from the Andes that is cooked much like a grain. Here it is prepared in the style of a one-pot rice dish, with seafood stock providing the cooking liquid and prawns finishing gently on top.

The method brings together a homemade shellfish stock, a soft vegetable base and a fresh parsley dressing. Cooking the quinoa covered helps it take on the stock’s flavour without needing frequent stirring.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 30g protein, 43g carbs, 15g fat.

Quinoa supplies most of the carbohydrates, while prawns provide much of the protein. Butter and olive oil contribute most of the fat, with the stock and seafood also affecting the sodium. Balance the plate with a generous side of salad or vegetables.

Build flavour with the shells

Prawn shells: frying them briefly before adding wine and water gives the stock a deeper seafood flavour. Keep the cleaned prawns chilled while the stock simmers.

Stock: simmer it gently and skim away any foam. It should reduce by about half before you strain it; keep it hot so it does not slow the quinoa’s cooking.

Soften the vegetable base

Celery and spring onion: cook them over a low heat until softened, rather than browned, for a mellow base.

Paprika: stir it into the vegetables before adding the quinoa so it coats the ingredients evenly. Keep the heat moderate to avoid scorching the spice.

Let the quinoa cook undisturbed

Covered cooking: once the hot stock is added, seal the pan with its lid and keep the heat very low for about 17 minutes. Lifting the lid releases steam, while stirring can disrupt the grains as they absorb the liquid.

Doneness: the quinoa should be tender, with its small germ rings visible. If it still seems firm, give it a little more covered time over low heat.

Finish the prawns gently

Prawn layer: place the prawns on the cooked quinoa and cover the pan for a further 3 minutes. They cook in the trapped heat, so there is no need to stir them through.

Parsley oil: add it after turning off the heat to keep its fresh flavour. Prawns are ready when opaque and firm; avoid cooking them longer than needed.

Plan the timing

Stock first: allow at least 60 minutes for the shells to simmer, then strain the liquid. The full recipe takes about 75 minutes, including preparation and cooking.

Prep ahead: chop the vegetables while the stock simmers, and make the parsley oil before the quinoa finishes. This keeps the final steps simple.

What to serve alongside

A crisp green salad or simply dressed vegetables make a fresh counterpoint to the savoury quinoa. Serve the dish hot or warm, as suggested, and offer lemon wedges if you like a brighter finish.

Recipe notes & tips

• Check the quinoa packet before cooking; rinse and dry the grains if its instructions call for it.
• Keep the prawns refrigerated while you make the stock.
• Skim the stock occasionally and rinse the skimmer to remove residue.
• Season the stock cautiously, as seafood stock can already be salty.
• Use a tight-fitting lid and keep the quinoa at a very low simmer.
• Add the parsley oil after turning off the heat for a fresher flavour.

Variations

• Add lemon: squeeze a little juice over the prawns just before serving.
• Add chilli: stir a pinch of chilli flakes into the vegetable base with the paprika.
• Use fish stock: replace the homemade shell stock with hot fish stock if short on time.
• Add vegetables: fold peas into the quinoa near the end of cooking.
• Try coriander: swap some parsley in the dressing for chopped coriander.

Common mistakes to avoid

• Boiling the stock hard: keep it at a gentle simmer so it reduces steadily without becoming cloudy.
• Adding cold stock: heat it first so the quinoa can begin cooking evenly.
• Lifting the lid repeatedly: leave the pan covered for the full 17 minutes to retain steam.
• Stirring while covered: let the quinoa cook undisturbed so the grains stay intact.
• Overcooking the prawns: check them after 3 minutes under the lid and stop once they are opaque.

How to store

Refrigerate leftovers in a covered container and eat within 1–2 days. Reheat gently in a pan with a splash of water or stock until piping hot; take care not to overcook the prawns.

Frequently asked questions