Balancing day to day life and work is something that is very important to most women if not all. So yesterday, as I prepared for my day, I thought  about all the things women had to do in the morning to keep the family in order before they get themselves ready for their day. One of which includes planning the meal for the day and so, I excitedly shared an Instagram picture of a meal that has become a staple in my kitchen and have since gotten several requests for the details of the recipe, well, here it is:

 

 

1 cup Quinoa

1/2 cup chicken stock

1 cup water

4 tablespoons oilve oil – divided

1 lb Shrimps – cleaned and deveined

1 teaspoon garlic powder

1 teaspoon onion powder

1 lb mixed seafood

2 garlic cloves – minced

1/2 medium onions – diced

2  green onions – chopped and divided

1/2  green pepper – diced

1/2  red bell pepper – diced

1/2  carrot – diced

1 habanero fresh pepper – chopped

1 tablespoon fish sauce

Salt to taste

 

Cooking the Quinoa

Optionally and occasionally, I mix the golden quinoa with a little bit of the red quinoa – say half a cup of the red to 3 cups of the golden quinoa –  just to add color to the food.

Rinse quinoa under running cold water and drain

In a saucepan, add water and chicken stock (or broth)

Next, add the quinoa into the saucepan and bring to a boil

Then lower heat and cook covered for 15 minutes

Let stand covered for 5 minutes.

Click Here to read more about this super grain.

Directions to cook the seafood sauce

Season the shrimp with half the garlic powder, half the onion powder, a little pepper and salt.

Do the exact same thing to the mixed seafood with the remaining half of the garlic powder and onion powder, salt and pepper too.

Meanwhile, heat 1 tablespoon olive oil in a non-stick large skillet over medium high heat then add shrimp and cook until shrimp is cooked, I like it a bit crisp of both sides. Then set aside in a plate.

In the same skillet, add the seasoned mixed seafood and let it cook dry and somewhat crisp too (be careful not to burn) Set aside too.

Next, add the remaining olive oil, then garlic,  next onions and let cook for about 2 minutes.

Follow with the bell peppers, carrots and half the chopped green onions then add the shrimp and seafood mix to the skillet, let it cook for about 2 minutes more.

Add fish sauce and then pour the cooked quinoa into the skillet, mix well and add salt to taste

Let cook covered for about 3 minutes to allow seasoning absorb into the quinoa.

Can add about a tablespoon or so of water or chicken stock until cooked dry.

 

1 cup of quinoa cooked in this way makes for 4 servings in my home.

 

I serve it with Salmon and stove grilled asparagus – Kelly loves it when I add sauteed mushrooms as topping to the Salmon.

 

And Voila.. there you have it!

 

 

Happy eats, Happy tummy!

Made with love and shared with love,