Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 3/4 cup frozen peas
- 1 red capsicum, deseeded, sliced
- 2teaspoons ginger
- 1 red onion, finely chopped
- 1/3 cup fresh parsley leaves
- 270milliliter light coconut milk
- 1 lime, wedges (to serve)
- 1 1/2 cup quinoa, rinsed
- 500grams marinara mix
- 1tablespoons olive oil
- 200grams sweet solanato tomatoes, halved
- 500milliliter fish stock
- 2 cloves garlic, crushed
Nutrition per serving
1640kJ / 392Cal
1640 Kilojoules or 392 Calories
19% of daily energy intake*
Protein
21.2grams
Fat
15.3grams
Carbs
39.8grams
Sugars
4.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat oil in a deep frying pan over medium heat. Add onion, capsicum, garlic and ginger and stir for 3 minutes or until softened.
Step 2 of 3
Stir in quinoa. Add the stock and coconut milk and bring to the boil over high heat. Reduce the heat to medium, then cover and cook for 10 minutes until almost all of the liquid is absorbed.
Step 3 of 3
Add marinara mix, pushing the pieces into quinoa. Scatter peas and tomato over the surface. Cover and cook for a further 15 minutes or until the seafood is just cooked. Scatter with parsley. Serve with lime.
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