Quinoa with Shrimp and Chili Vegetables

Ingredients

• 200 g colorful quinoa
• Salt
• 1 Red Onion
• 2 Garlic cloves
• 1 red chili pepper
• 600 g savoy cabbage (1 small head)
• 8 dried tomatoes
• 4 tbsp olive oil
• 200 ml soy cream
• Pepper
• 250 g shrimp (pre‑cooked, deveined)
• 1 tbsp Lemon Juice
• 0.5 bunch Parsley (10 g)

Instructions

1. 1.

   Rinse the quinoa in a sieve, then simmer it in boiling salted water for about 15 minutes and let it steam covered for another 5 minutes.

2. 2.

   Meanwhile, peel the onion and garlic. Halve the onion and slice into strips. Chop the garlic. Clean, wash, and thinly slice the chili pepper. Strip and clean the savoy cabbage, then cut into strips. Dice the dried tomatoes.

3. 3.

   Heat 2 tbsp olive oil in a pan. Sauté half of the garlic, onion strips, and chili pepper for 3 minutes over medium heat. Add the cabbage and stir‑cook for 5 minutes. Add the dried tomatoes, soy cream, and 100 ml water; steam for another 5 minutes. Season with salt and pepper.

4. 4.

   Pat the shrimp dry. Heat the remaining oil in a pan, then cook the shrimp with the leftover garlic over high heat for 5 minutes on all sides. Season with lemon juice, salt, and pepper.

5. 5.

   Wash, pat dry, and chop the parsley. Serve the quinoa on plates, arrange the chili vegetable mix and shrimp on top, and sprinkle with parsley.