Monday, March 20, 2023

Foodie Friday- Seafood Quinoa

Quinoa is an herbaceous annual plant grown as a grain crop primarily for its edible seeds. Quinoa originated in the Andean region of Peru, Bolivia, Ecuador, Colombia, and Chile. It was domesticated 3000-4000 years ago for human consumption in the Lake Titic basin of peru and Bolivia. After cooking, Quinoa is 72% water, 21% carbohydrate, 4% protein and 2% fat. Quinoa is also rich in magnesium, iron, B-vitamins, calcium, potassium, phosphorus, vitamin E, and various antioxidants.


Health benefits of Quinoa

  • Low in cholesterol
  • It is rich in Fiber
  • Gluten free
  • Prevents cardio vascular disease
  • Protects the liver
  • Improves digestion

For this week’s foodie Friday, we will be sharing the recipe for making sea food Quiona.


  • 1 ½ cups raw Quiona
  • 1 pound raw shrimp
  • 2 tbs olive oil
  • 3 cups broth of choice
  • 1 clove freshly diced garlic
  • ½ green pepper finely chopped
  • ½ red pepper finely chopped
  • ½ yellow pepper finely chopped
  • ½ onion finely chopped
  • Salt and magi to taste



  • Rinse Quinoa then pour into a pot
  • Pour in broth and cook for 8-12 minutes
  • Pour into a sieve and set aside
  • In a clean non stick pan, add olive oil and heat for 30 seconds
  • Pour in onions and garlic and allow to sauté for a minute
  • Add shrimp and allow to cook for 2-3 minutes (stair continuously)
  • Pour in onions, and peppers
  • Add salt and magi to taste
  • Add Quinoa and stair in, then allow to cook for another 3-5 minutes
  • Serve while hot.

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