Quinoa with seafood
The truth is that the first time I cooked quinoa with seafood, I forgot it on the stove and almost burned it to the bottom of the pot. I didn't even know that if you don't wash quinoa well, it retains a strange, slightly bitter taste, which is quite off-putting. I didn't think about parsley back then; it was only at the end, while eating, that I realized I had forgotten to add it, and it felt like something was missing. Since then, I've improved a bit, but I still rush sometimes. What I like about this recipe is that it’s not one of those that takes forever or leaves you with a mountain of dishes to wash.
It takes about 30-35 minutes, including washing the quinoa and chopping the garlic, if you're not daydreaming like I often am and don’t get lost in the steps. It yields about two generous portions, maybe three if you eat civilly, not like me after a run. It’s not complicated at all; I’d say it falls into the “medium-lazy” level. You just need to stay close to the pot and not forget the timer for the quinoa.
Ingredients, so you know exactly what you need and why:
- 1 cup of quinoa (about 200 g). This is the main ingredient, obviously. It provides satiety, texture, and replaces rice in the classic recipe.
- 300 g of mixed seafood (I use frozen, nothing fancy; fresh works too if you feel like cleaning).
- 1 heaping teaspoon of coconut oil (about 7-8 g). Coconut oil works great here; it has a subtle flavor that doesn’t make the seafood greasy. You can use butter, but I recommend giving coconut oil a try.
- 2-3 cloves of garlic (I love garlic, but if you’re not a fan, just use one or one and a half).
- 2-3 tablespoons of dry white wine (don’t use sweet, or you’ll ruin everything).
- Salt and pepper to taste; don’t be stingy, but don’t throw it in by the handful either.
- 1 small bunch of fresh parsley, finely chopped (vital at the end, it changes everything).
- 1 cup of water (about 400 ml, so you keep the rule of 1 cup of quinoa - 2 cups of water).
My steps, with all the details, plus what I got wrong the first time:
1. I start with the quinoa. I put it in a sieve and rinse it 3-4 times with cold water. This is important; the saponin in the outer layer gives it a bitter taste if left on, so rinse until the water runs clear.
2. I drain it well and transfer the quinoa to a small pot. I add 2 cups of water and a pinch of salt (not too much, be careful, as the seafood will also add some saltiness).
3. I bring it to a boil over medium heat with the lid on. I let it simmer for about 12-15 minutes until the liquid disappears and the grains have puffed up. If you peek during cooking, you’ll see it becoming slightly translucent, with little tails appearing on the edges—that’s when it’s done. Don’t stir too much, only if it sticks. It’s fine to let it sit for 5 minutes with the lid on after taking it off the heat so it can “relax,” preventing it from sticking or drying out too much.
4. While the quinoa is cooking, I focus on the tasty part: the seafood. In a large skillet, I heat the coconut oil—not on maximum heat, just enough to melt it.
5. I add the crushed or finely chopped garlic. I let it cook for 20-30 seconds, just enough to smell good, but don’t burn it; otherwise, it becomes bitter.
6. I add the mixed seafood directly (if frozen, rinse them quickly under cold running water and drain well). I sauté them over fairly high heat for 2-3 minutes until they start to release their juices.
7. I pour the white wine over them. Not too much, just enough to give them a flavor boost and prevent them from drying out. I let it simmer for another 2 minutes to reduce the wine. Don’t cook them too long, or they’ll become rubbery. About 5 minutes total, maximum.
8. When the seafood is ready and the quinoa has rested, I add the quinoa directly to the skillet with the seafood. I gently stir, letting it cook on low heat for another 2 minutes to let the flavors meld. I taste and add more salt and pepper if needed.
9. I turn off the heat and sprinkle plenty of chopped parsley on top. Don’t add it earlier, as it loses its flavor. If you forget, like I did the first time, it’s not a tragedy, but the parsley really makes a difference.
Why do I make this dish quite often? I love that you can adapt it—it’s quick, filling, doesn’t weigh me down, and it’s good both warm and cold. When I’m not in the mood for pasta or rice, quinoa works perfectly; it has a slightly crunchy texture and isn’t sticky. I also appreciate that it minimizes the dishes—just one skillet, one pot, and done. Plus, seafood always brings a nice change from the “eternal chicken.” I also make it because I know I’ll feel satisfied without feeling heavy afterward.
Tips, variations, and serving ideas
Useful tips:
- Don’t rush washing the quinoa; really insist on this step, or you’ll wonder why it tastes weird.
- If using frozen seafood, rinse them quickly under cold water and drain them well; otherwise, they’ll release too much water while cooking and will “boil” instead of sauté.
- Don’t let the garlic brown too much—if it gets too dark, it’s better to remove it and start over, as I’ve ruined the flavor that way.
- Don’t add too much salt at the beginning; the seafood is already salty, plus the wine brings out the flavors.
Ingredient substitutions and adaptations:
- You can replace coconut oil with butter, olive oil, or even a bit of ghee if you have it on hand. I prefer coconut oil because it doesn’t burn quickly and has a subtle flavor.
- For a vegan version, skip the seafood and add cubes of smoked tofu, olives, and pieces of roasted bell pepper.
- If you don’t have dry white wine, a little lemon juice at the end works too, but don’t overdo it; just enough to “wake up” the flavors.
- Parsley can be replaced with cilantro if you enjoy that specific flavor.
Recipe variations:
- If you’re in the mood for something heartier, add a handful of peas or a few halved cherry tomatoes at the end.
- You can also use just shrimp instead of mixed seafood; the taste will be just as good.
- For extra flavor, add a bit of grated lemon zest right at the end for a fresh note.
- You can add a bit of chili if you want it spicier—but it’s not necessary, in my opinion.
Serving ideas:
- It’s good both warm and at room temperature. I’ve even taken it to the office for lunch.
- If you want to turn it into a complete meal, serve it alongside a green salad or a simple cucumber salad.
- It pairs well with a glass of dry white wine, similar to what you used for cooking. A Sauvignon Blanc works nicely, but it’s not mandatory.
Frequently asked questions
Does quinoa need to be washed?
Yes, you absolutely shouldn’t skip this step. If you don’t wash it well, it has a bitter and slightly “soapy” taste that ruins the whole dish. It takes two minutes but makes a big difference in taste.
Can I use another type of oil instead of coconut?
Absolutely, you can use butter or olive oil. However, I still recommend coconut oil because it provides a pleasant background without dominating, but if you don’t have it or prefer not to use it, any neutral fat will work.
Do frozen seafood need to be thawed beforehand?
Not necessarily completely, but they should be drained well of water; otherwise, they’ll release too much liquid in the skillet and won’t brown, just boil. I rinse them under cold water for 1-2 minutes and then let them drain in a sieve.
Can the recipe be made without wine?
Yes, you can skip it or replace it with a bit of lemon juice or orange juice (which surprisingly works well). Dry white wine helps “bind” the flavors, but it’s not essential.
Can I use red or black quinoa?
Yes, you can, but the cooking time may increase by 5-7 minutes, and the texture is a bit denser. Otherwise, the same principle applies.
Can I make it with another type of protein?
You can if you don’t like seafood; use boiled and sautéed chicken or even fried tofu if you want a vegetarian option. However, I think the seafood version is the most interesting.
Nutritional values (approximate)
One serving (about half of the entire recipe) has around 350-400 kcal, depending on the seafood (if they’re fattier, it increases slightly). Quinoa provides quality carbohydrates (about 30-35 g/serving), protein (8-10 g), and the seafood mix adds about 18-22 g of protein (for 150 g/serving). The fats aren’t too high, around 6-8 g/serving, depending on how much oil or butter you use. Additionally, there are plenty of fibers from the quinoa (about 3-5 g/serving). It’s a light dish that doesn’t overload you with calories but still fills you up and nourishes you. The parsley adds vitamin C, while quinoa contains magnesium, iron, and complete proteins. You can easily include it in a balanced diet, whether you want to lose or gain weight; just adjust the quantities.
How to store and reheat
If you have leftovers, put them in a container with a lid and keep them in the fridge; they’ll last for 2-3 days without any issues. When reheating, it’s best to add 1-2 tablespoons of water or broth to prevent it from drying out, and heat it in a skillet over low heat or in the microwave for 1-2 minutes, covered. It retains its texture, but the parsley tends to wilt—if you want, you can add a bit of fresh green when serving. Sometimes, I even eat it cold; it’s good that way, especially in summer.
First, rinse the quinoa grains in a sieve with cold water. Wash them very well, otherwise the quinoa will be bitter. After draining, following the rule of 1 part quinoa to 2 parts water, bring it to a boil, covered, for about 15 minutes, until it swells and absorbs the water. Meanwhile, in a pan, melt the coconut butter, flavoring it with crushed garlic. Then add the seafood, drizzle everything with white wine, and let it cook for a few minutes until ready. Mix the quinoa with the seafood, let it simmer for a few more boils, adjust the taste with salt and pepper, and then sprinkle with chopped parsley (which I forgot :D).
Ingredients: a cup of quinoa seafood mix, about 300 g a heaping teaspoon of coconut oil 2-3 cloves of garlic 2-3 tablespoons of dry white wine salt, pepper chopped parsley
Tags: quinoa with seafood
