Cilantro Coconut Quinoa Seafood Stew
Servings: 3 People
Ingredients
- 1 lb Seafood such as salmon, cod and/or shrimp (peeled and deveined).
- 1 cup quinoa cooked
- 1 large Onion chopped
- 3 - 4 garlic cloves minced or chopped
- 1 TBSP coconut oil
- 1 cup canned coconut milk
- 4 cups water or organic low sodium chicken broth
- 1/2 cup cilantro chopped
- 1 14 oz can diced tomatoes
- 1 fresh-squeezed lemon juice
- 1 dash cayenne pepper
- 1/2 TBSP sea salt
- 3 scallions chopped
- 1 lime for garnish
Instructions
- Cut fish/shrimp into bite size pieces and chop onion, garlic, and cilantro. Set aside.
- Add coconut oil to a medium-sized pot and turn the burner to high. Add in the garlic and onions and reduce heat to medium.
- Once the onions start to become translucent add the coconut milk and seafood and cook on medium for about 5 minutes.
- Next, add the water, lemon juice, dash of cayenne pepper, and sea salt. Let cook for about 10 more minutes.
- Add the tomatoes and cooked quinoa reduce heat to low, and simmer for about 5 minutes. Check fish to be sure it’s cooked through.
- Turn off the stove and add the cilantro and scallions. Garnish each bowl with a slice of lime. Serve warm.
Notes
Can be stored covered in refrigerator – it’s even better the next day!
