Seafood in coconut and tomato sauce with quinoa


Seafood in coconut and tomato with quinoa

Seafood in coconut and tomato with quinoa

I’m not sure I like quinoa that much. It has much a grainy taste similar to cous cous but is quite solid and filling. It’s very high in protein and is in fact, a complete protein – a rarity in the plant world – and is supposed to be very good for you in all ways including being good for your digestive tract. The Incas called it the mother of all grains and it was common in South America until the Spanish Conquistadors decided that wheat was better and forbade cultivation of it, now you can find it in health food shops.

In any case, I used it instead of ricea few nights ago with this delicious seafood stew.

  • 500 grams prawns, scallops and mussels.
  • 1 tsp extra virgin olive oil
  • 1 red pepper, sliced thin
  • 4 spring onions, thinly sliced, white and green parts separated
  • 1/2 cup coriander
  • 4 cloves garlic, minced
  • 1/2 tsp crushed red pepper flakes (to taste)
  • tin of chopped tomatoes
  • tin of  coconut milk
  • 1/2 lime, squeezed

In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add spring onion whites, 1/4 cup coriander, red pepper flakes and garlic. Cook 1 minute.

Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.

Add seafoodand cook 5 minutes. Add lime juice.