In a hot pan add olive oil and add half a teaspoon of garlic, then the fresh tomato previously blended and the tomato sauce.

Heat in a skillet with about 4 tablespoons of olive oil. Add the onion and cook for 2 to 3 min. Then add the garlic and red pepper and cook until golden brown.

Cook the feathers for about 10min. In a pan place half an onion, finely chopped, half a chopped red pepper, when the onion is transparent, add some mushrooms in small pieces, add everything well until the mushrooms are done.

We put the water, salt and quinoa. Cook for 20 minutes, stir gently. We drain the quinoa in a fine strainer and leave it in a salad bowl and wait for it to cool down a bit.

Bring 3 quarts of water to a boil in a 5-quart container. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender.

Add enough oil to a large, deep skillet to cover the base and place over medium-high heat. When the oil shines, add the onion, carrots, and celery to sauté until glassy and just tender, about 5 minutes.

Heat 1 tablespoon of oil in a saucepan over medium-high heat. Season the shrimp with 1⁄4 teaspoon of salt.