Featured,  Gluten Free,  Seafood

Seafood Quinoa

This recipe is inspired by a Peruvian cooking style with mixture of the flavors that I have learned living in San Diego. I have been trying to eat more quinoa lately, and replace rice in my diet. After trying different ways to cook quinoa, I have found that this one is my favorite. Quinoa with seafood is the perfect combination of flavors and textures.

This recipe is actually really easy to make! The seafood and different seasonings makes a delicious dish with very little effort. I’m positive that this dish will be frequently on my table!


  • 2 Tbs of Olive Onion

  • 1/2 White Onion (Chopped)

  • 3 Garlic Cloves (Minced)

  • 1 Cup of Green Peas

  • 1 Bell Pepper (Chopped)

  • 2 lb of Seafood

  • 1/2 lb of Mussels

  • 1 Tsp of Red Pepper Flakes

  • 1 Tbs of Cumin

  • 1 Tbs of Achiote

  • 1 Envelop of Sazon Goya con Culiantro y Achiote

  • 1 Tsp of Old Bay Seasoning

  • Salt (To Taste)

  • 3 Tbs of Olive Oil

  • 1/2 White Onion (Chopped)

  • 3 Garlic Cloves (Minced)

  • 2 Cups of Quinoa

  • 1 Cube of Chicken Bullion

  • 1 Tsp of Basil Leaves

  • 1 Tsp of Parsley Flakes

  • 1 Tsp of Cumin

  • 1 Tsp of Old Bay Seasoning

  • 4 Cups of Chicken Broth

  • 1 Dry Pasilla Pepper


  • In a large cooking pan, heat up the olive oil and cook the white onion, garlic cloves, green peas, and bell pepper, until tender.
  • Add the seafood, mussels, red pepper flakes, cumin, achiote, Sazon Goya con culiantro y achiote, old bay seasoning, and salt.
  • Mix well and cook in low to medium heat for 7 to 10 minutes.
  • In a medium cooking pan, add olive oil, white onion, garlic cloves.
  • After the white onion is tender, add the quinoa, chicken bullion, chicken broth, basil leaves, parsley flakes, cumin, and old bay seasoning.
  • Cook for 5 minutes.
  • Add the dry pasilla pepper and cook for 20 minutes.
  • Remove the dry pasilla pepper, and keep cooking the quinoa, if needed.
  • Mix the quinoa and the seafood.

Leave a Reply

Your email address will not be published. Required fields are marked *