Ingredients:

2 tablespoons of olive oil
1 small onion
1 garlic clove
1 tomato
½ zucchini
Dried basil to taste
30 g of spinach
20 g of mushrooms
70 g of shrimp
50 g of quinoa

Preparation:

Chop the onion and garlic. Cut the tomato into small cubes. Place the onion, garlic, and tomato in a pan with a drizzle of olive oil and sauté until the onion is translucent. Cut the zucchini into cubes and the mushrooms into strips. Add the shrimp and basil to the sauce. Adjust the seasoning and water. Let it cook on low heat. In another pan, cook the quinoa according to the package instructions. Add the spinach to the stewed vegetables, mix well, and cook for 3 minutes. In a bowl, mix the quinoa with the stewed vegetables and shrimp.