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- Preparing Time: 45 minutes
- Total Time: -
- Served Person: 3
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2/3 cup water
- 1 carrot, minced
- 1 tablespoon extra-virgin olive oil
- 1/4 cup nutritional yeast
- 1/3 cup quinoa
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 small onion, minced
- 1 celery stalk, minced
- 1 cup barilla® tomato & basil sauce
- 1 cup barilla® ditalini
- 2 cups cooked chickpeas, liquid reserved
- 1 jalapeno pepper, seeded and minced (optional)
- 2 cups boiling water, or more if needed
- 18 cooked shrimp, shelled
- Carbohydrate 123.1
- Cholesterol 4033
- Fat 38.5
- Protein 460
- Sodium 6210
- Calories 2776 calories;
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. If all water has not been absorbed, drain. Heat oil in a large pot. Add carrots, celery, and onion; cook and stir until vegetables soften and onions begin to turn translucent, 3 to 5 minutes. Add chickpeas with liquid and cooked quinoa. Stir in jalapeno pepper. Add tomato sauce, salt, and nutritional yeast; stir to combine. Slowly pour in 2 cups boiling water; add ditalini. Continue to stir; add more water only if needed. Cook until ditalini are al dente, 9 to 10 minutes. Mixture should have a stew-like consistency. Add shrimp; cook and stir until shrimp are heated through, 1 more minute. Divide among serving bowls; top with fresh, chopped parsley and a drizzle of extra-virgin olive oil.
