THAI SEAFOOD QUINOA

If you love seafood and Thai food, you should try this Thai Seafood Quinoa. I love seafood and once in a while I will be lucky to find some fresh seafood where we live in the Midwest. I remember when we were younger, my family always took summer vacation to the beach. Every morning, we would walk on the beach and buy fresh seafood from the local fishermen and make the most delicious seafood dishes. Nothing beats fresh steamed blue crab and my Thai Seafood Sauce. 🙂 I’m drooling just thinking about it. A lot of people say they don’t like the fishy smell of seafood, but what they don’t know is if the seafood is fresh, it will not smell like fish and it will taste sweet. If you have been to coastal areas, island or somewhere close to the ocean, you know what I mean.

Today, I’ll show you how I make the other Thai dish that’s pretty popular in Thailand. In Thai, it’s call Pad Nam Prik Pao, means stir fried with chili paste. This Nam Prik Pao or chili paste is made of many ingredients, sugar, shallot, garlic, soya bean oil, dried shrimp, tamarind, salt and other spices. It’s not spicy, but rather sweet and a little fishy since it has shrimp in it. To me, it’s like anchovy for the Italian. It has an acquired taste.

I’m using it today to stir fry with seafood and quinoa. If you don’t like quinoa you can use Jasmin rice. And if you don’t like seafood, you can also use meat such as chicken or pork.

I’m also using Thai Golden Mountain Seasoning Sauce. I use that a lot in all my stir fry recipes. It is lighter than soy sauce. But if you don’t have it, you can use light soy sauce.  Here they are, from left to right. And of course, Canola oil, my choice for any stir fry. You can also use vegetable oil if you don’t have it.

Let’s cook some food!

First of all, I always open all the windows in my kitchen. One time, I didn’t and my whole house smell like garlic/Thai food for 2 days. So, you might want to before you start. 🙂

Heat up the vegetable or Canola oil in a large pan, medium heat.

Add minced garlic, cook for 2-3 minutes. Do not burn them.

Add chopped onion, cook for 2-3 minutes until translucent.

Add 2 cups of mixed seafood (shrimp, scallop and calamari). Let them cook for a few minutes. Do not overcook them. It will just take 2-3 minutes. When you see the shrimp turns into bright pink color, then you know they’re cooked. Calamari rings are small and I use small scallops so they should be cooked at the same time.

Add 2 tablespoons of Thai chili paste. My pan was so hot and steamy, as you can see from the picture. 🙂

Mix everything together.

Add 2 cups of cooked quinoa or Jasmin rice. Here’s the link that will should you how to cook quinoa.

It’s even better if you use left over Jasmin rice or quinoa because they are dryer, which results in nicely separated grains rather than a mushy mass of sticky rice. If you don’t, use a little bit less water when you cook it.

Add 2 tablespoons of Golden Mountain Seasoning Sauce (or light soy sauce).

Mix everything together. Turn off the heat.

I like to garnish with some fresh cilantro and squeeze some lime juice on the top.

I also like to serve with some Thai omelette. I do not add any vegetable or meat though, just eggs, Golden Mountain Seasoning Sauce and some pepper. Then fry the beaten egg mixture in vegetable oil or Canola oil until golden brown. When it’s done, cut into strips and serve them with this Thai Seafood Quinoa. Yumm! It’s also good by itself with some Jasmin rice or quinoa.

Here are a few recipes for Thai omelette.

Thai Red Pepper Omelette

Thai Mushroom Omelette

That’s it. Now you know how to make Thai Seafood Quinoa and Thai omelet. I hope you give them a try. The recipe card for Thai Seafood Quinoa is below and please let me know how it goes. I’d love to hear the comments from you. 🙂

THAI SEAFOOD QUINOA

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Mink

Recipe type: Seafood

Cuisine: Thai

Serves: 2

Ingredients

• 3 cloves minced garlic
• ½ yellow onion, chopped
• 2 cups mixed seafood (shrimp, scallop, calamari)
• 2 cups cooked quinoa or Jasmin rice
• 2 tablespoons Nam Prik Pao (Thai chili paste)
• 2 tablespoons Golden Mountain Seasoning Sauce
• 1 lime
• cilantro for garnish
• Thai omelette (optional)

Instructions

1. Heat up the vegetable or Canola oil in a large pan, medium heat.
2. Add minced garlic, cook for 2-3 minutes. Do not burn them.
3. Add chopped onion, cook for 2-3 minutes until translucent.
4. Add 2 cups of mixed seafood (shrimp, scallop and calamari). Let them cook for a few minutes. Do not overcook them. It will just take 2-3 minutes. When you see the shrimp turns into bright pink color, then you know they're cooked. Calamari rings are small and if you use small scallops, they should be cooked at the same time.
5. Add 2 tablespoons of Thai chili paste. Mix everything together.
6. Add 2 cups of cooked quinoa or Jasmin rice.
7. Add 2 tablespoons of Golden Mountain Seasoning Sauce (or light soy sauce). Mix everything together. Turn off the heat. Garnish with some fresh cilantro (optional) and a lime wedge.
8. Serve with some Thai Omelet (optional).

Notes

It's even better if you use left over Jasmin rice or quinoa because they are dryer, which results in nicely separated grains rather than a mushy mass of sticky rice. If you don't, use a little bit less water when you cook it.

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