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Recipe created by: SOFTWAREJAG.COM
Recipe created: 04/14/2013
Origin country:
ECUADOR

Category:
SEAFOOD

Recipe name:0000000014
SEAFOOD QUINOA

Picture:
seafoodquinoa.jpg



Ingredients:
- 2 cups uncooked quinoa, prewashed
- 2 tbs sunflower oil + 3 tbs sunflower oil
- 2 tbs finely chopped white onion + 1 cup finely chopped white onion
- 1 garlic clove, minced
- 4 cups seafood broth
- 2 garlic heads, peeled and crushed
- 1 bell pepper, diced
- ½ tbs cumin
- 1 tsp achiote
- 1 cup cooked peas
- 1 bunch of cilantro, finely chopped
- 1 lb raw shrimp, deveined and with shells on
- 1 lb small clams, well cleaned
- 1 lb squid or calamari, both tubes and tentacles, cut in small pieces
- ½ lb bay scallops
- Salt and pepper to taste
- Suggested side dishes – Fried ripe plantains, tomato and onion curtido, avocado slices, lime slices and aji criollo.



Yields / Serves:
0

Preparation time (min):


Approximate cost:
0.00

Recommended drink:


Rating:
3

Difficulty:
3

Preparation:
Heat 2 tbs of oil on medium heat in a saucepan, add 2 tbs of onion and garlic, and cook until soft, about 3-5 minutes.
Add the quinoa and the seafood broth, bring to a boil, reduce heat to low, and let simmer for about 15 minutes or until the water has evaporated and quinoa is tender, save for later.

Heat the remaining 3 tbs of oil on medium heat in a large sauté pan, add the chopped onions and crushed garlic, stir frequently and cook until the onions are tender, about 5 minutes.

Add the cumin, achiote, salt, pepper and diced bell pepper and cook for another 5 minutes, stirring frequently.
Add ½ of the chopped cilantro, stir in well.
Add the raw shrimp and the clams, stir and cook for about 3 minutes.

Stir in the cooked quinoa, peas, calamari and bay scallops, cook until the seafood is done, no longer than 5 minutes. Add the remaining ½ of the chopped cilantro, and additional salt or pepper if needed.

Serve with fried ripe plantains, tomato and onion curtido or salad, avocado, lime slices, and aji criollo or hot sauce.