One-Pan Quinoa with Shrimp

Ingredients:

• 2 cups cherry tomatoes of various colors, halved
• 1 bunch green onions, thinly sliced ​​(white parts separated from green parts)
• Juice of half a lemon
• 2 tbsp. l. rapeseed oil (canola)
• 1 tbsp tomato paste
• 1 tsp. Cajun seasoning
• 2 stalks celery, peeled and thinly sliced
• 2 cloves garlic, crushed
• 1 cup white quinoa, rinsed
• 600 g medium shrimp, peeled and deveined

Preparation:

1. Combine tomatoes, green onions, lemon juice and a pinch of salt in a medium bowl and toss to coat.
2. Add oil to a large skillet and heat over medium-high heat. Add tomato paste, Cajun seasoning, the white part of the green onion, celery, and garlic. Cook, stirring frequently, until the paste turns brick-red and the green onion and celery are just beginning to soften, about 4 minutes.
3. Add the quinoa and stir to coat with the tomato paste. Pour in 2 cups of water and sprinkle with 0.5 teaspoon of salt and pepper to taste. Bring to a strong boil and cook until most of the liquid has evaporated and the quinoa is tender, 12-15 minutes.
4. Reduce heat to medium-low, add shrimp, season with salt and pepper, cover, and cook until the shrimp are firm and opaque, about 5 minutes. Remove from heat and top with the cherry tomato salad.