Serves 4 / 40 minutes
Roast the quinoa in a dry saucepan. In another saucepan heat up 3 tbsp oil and fry the shallots, garlic and leeks. Add the quinoa together with white wine and fish stock. Bring to the boil and cook for 10 minutes. Add the cockles and check if they open (2-3 minutes). Preheat the oven to 200°C/400°F/gas 6 and roast the laver for 5 minutes. Add Parmesan and basil to the quinoa risotto and sprinkle roasted laver on top.