THAI SEAFOOD QUINOA
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Seafood
Cuisine: Thai
Serves: 2
Ingredients
  • 3 cloves minced garlic
  • ½ yellow onion, chopped
  • 2 cups mixed seafood (shrimp, scallop, calamari)
  • 2 cups cooked quinoa or Jasmin rice
  • 2 tablespoons Nam Prik Pao (Thai chili paste)
  • 2 tablespoons Golden Mountain Seasoning Sauce
  • 1 lime
  • cilantro for garnish
  • Thai omelette (optional)
Instructions
  1. Heat up the vegetable or Canola oil in a large pan, medium heat.
  2. Add minced garlic, cook for 2-3 minutes. Do not burn them.
  3. Add chopped onion, cook for 2-3 minutes until translucent.
  4. Add 2 cups of mixed seafood (shrimp, scallop and calamari). Let them cook for a few minutes. Do not overcook them. It will just take 2-3 minutes. When you see the shrimp turns into bright pink color, then you know they're cooked. Calamari rings are small and if you use small scallops, they should be cooked at the same time.
  5. Add 2 tablespoons of Thai chili paste. Mix everything together.
  6. Add 2 cups of cooked quinoa or Jasmin rice.
  7. Add 2 tablespoons of Golden Mountain Seasoning Sauce (or light soy sauce). Mix everything together. Turn off the heat. Garnish with some fresh cilantro (optional) and a lime wedge.
  8. Serve with some Thai Omelet (optional).
Notes
It's even better if you use left over Jasmin rice or quinoa because they are dryer, which results in nicely separated grains rather than a mushy mass of sticky rice. If you don't, use a little bit less water when you cook it.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/thai-seafood-quinoa/