Peruvian Quinoa Seafood Bowl
Ingredients
- 1 cup ‘Simply Natural’ organic mixed quinoa
- 1 organic purple sweet potato
- 1 piece of organic pumpkin
- ½ tsp ‘Simply Natural’ organic red chilli flakes
- 1/8 tsp ‘Simply Natural’ Supreme red chilli powder
- 340g ‘Seafood medley'( pollock, salmon & scallops)
- 20g butter
- 20g ‘Simply Natural’ Spanish organic extra virgin olive oil
- 3 cloves organic garlic
- 1 organic green chilli padi, thinly sliced
- 1 organic red chilli padi, thinly sliced
- 1½ tbsp fresh lime juice
- 1 small head organic mini cos lettuce
- 1 pkt cherry tomatoes-on-the-vine
- Freshly ground ‘Simply Natural’ black peppercorns
Credit: Ceri, ZENXIN Masterchef
Methods
- Thaw the seafood medley ready for cooking
- Rinse the quinoa through a fine sieve, cook in a rice cooker with 2 cups filtered water.
- Wash sweet potato, chop off top and tail and steam in skin for 30 minutes.
- Wash and prepare the pumpkin, cutting it into small cubes.
- Toss the pumpkin in olive oil with chilli flakes and chilli powder, stir-fry and set aside.
- Peel and crush the garlic, wash and thinly slice the chilli padi.
- Wash and prepare the mini cos lettuce and tomatoes, squeeze the lime juice.
- Add butter, sliced chilli and garlic to the sauté pan.
- Stir fry pollack, salmon and scallops sequentially, setting each aside.
- Peel the steamed sweet potato and cut into cubes.
- Plate the quinoa, add all the toppings and drizzle over the lime juice.
- Serve and enjoy!
