Spicy Seafood Stew with Quinoa

Name: Spicy Seafood Stew with Quinoa
Ingredients: fresh cilantro, 2 Tbsp chopped; quinoa, 1½ cups (12 oz/375 g); yellow onion, 1, halved lengthwise and thinly sliced crosswise; olive oil, 1 Tbsp; garlic, 2 cloves, pressed or minced; yellow onion, 1, halved lengthwise and thinly sliced crosswise; hot green chiles such as jalapeños, 1 or 2, seeded and minced; low-sodium crushed tomatoes, 1 can(28 oz/875 g); ground cumin, ½ tsp; hot green chiles such as jalapeños, 1 or 2, seeded and minced; salt, ¼ tsp; chili powder, ½ tsp; tilapia or other firm white fish, 8 oz(250 g), cut into 1-inch (2.5-cm) chunks; shrimp, 12 oz (375 g) large, peeled and deveined; squid rings, 4 oz (125 g), fresh or thawed frozen; tilapia or other firm white fish, 8 oz(250 g), cut into 1-inch (2.5-cm) chunks

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

The fish counter and freezer case at the supermarket can help you put together a quick seafood stew like this one, whose spicy flavor is a nod to quinoa’s Peruvian roots. Ask for squid that’s been cleaned and cut into rings and shrimp that’s been peeled and deveined.

Ingredients

quinoa, 1½ cups (12 oz/375 g)
olive oil,

Fish course
Stew
Dinner
Pescatarian
Spicy
Gluten-free

Method

In a saucepan, bring 2 cups (16 fl oz/500 ml) water to a boil over high heat. Put quinoa i