Cilantro Coconut Quinoa Seafood Stew

By Thom Underwood - September 8, 2015

Cilantro Coconut Quinoa Seafood Stew

Course: Entrees
Servings: 3 People


  • 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


  • 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.


Can be stored covered in refrigerator – it’s even better the next day!
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