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Prawn Quinoa Risotto or Quinotto


  • 10 raw king prawns
  • ½ chopped onion
  • 1 chopped garlic clove
  • 2 tbsp Encona Peruvian Amarillo Chilli sauce
  • ½ diced red pepper 
  • ½ diced courgette 
  • 1 diced tomato 
  • ½ cup cooked quinoa
  • 1/3 cup vegetable stock 
  • Cold Pressed Rape Seed Oil
  • Chopped Parsley
  • Salt
  • Pepper


  • Fry the onion in olive oil, after a couple of minutes add the garlic, then the red pepper and courgette.
  • Add the Encona Peruvian Amarillo Chilli sauce, the tomatoes and then the quinoa. Stir and add the vegetable stock.
  • Simmer for a minute, then add the prawns and cook until ready.
  • Add salt and pepper to taste and some of the chopped parsley, serve. Add a splash of olive oil and parsley to garnish.