Seafood, quinoa stir fry

Seafood, quinoa stir fry

Health benefits:

  • Contains magnesium
  • Omega 3 fatty acids
  • High in amino acids
  • Servers 4  

    Preparation & cooking time 20mins 


    • 200g of quinoa  
    • 2 tbsp of sunflower oil 
    • Good quality vegetable stock 
    • 2 Handfuls of freshly chopped salad 
    • ½ inch of fresh ginger  
    • 2 spring onions 
    • 280g white button mushrooms 
    • 160g squid / cut into rings 
    • 100g cooked and peeled prawns 
    • 6 cherry / plum tomatoes  



    • Cook the quinoa according to pack instructions, adding the vegetable stock cube to the cooking water. Once cooked keep to one side. 

    Stir fry 

    • Thinly slice the spring onions 
    • Chop the tomatoes in half 
    • Peel and thinly slice the ginger 
    • Thinly slice the mushrooms 
    • Get the pan to a medium heat – make sure the pan is hot before adding the ingredients  
    • Add the oil then place the springs onions, ginger and tomatoes to the pan ( keep stirring for 30 seconds then add the mushrooms) 
    • Add a splash of water to create a bit of steam and to stop the food from burning 
    •  Add the squid rings  
    • After 30 seconds add the prawns and cook for 2 mins or until they look cooked 
    • Remove the pan from the heat and mix the quinoa and stir fry together  
    • Season to taste but not too much salt 
    • Plate up and place the chopped salad on top


    • Wheat-free
    • Gluten-free
    • Dairy-free