• 1 pound wild caught seafood, such as Alaskan salmon, halibut or scallops
• 1 cup of cooked organic quinoa
• 1 organic onion, chopped
• 3-4 garlic cloves, minced or chopped
• 1 TBSP coconut oil
• 1 cup canned coconut milk
• 4 cups water or organic free-range chicken broth
• ½ cup fresh organic cilantro, chopped
• 1 3/4 cups diced organic tomatoes
• 1 organic lemon, juiced
• Dash of cayenne pepper
• ½ TBSP sea salt
• 3 chopped organic scallions
• 1 organic lime (for garnish)
- Cut fish into bite size pieces and chop onion, garlic and cilantro. Set aside.
- Add coconut oil to a medium-sized pot and turn on burner to high. Add in the garlic and onions and reduce heat to medium.
- Once the onions start to become translucent, add the coconut milk and seafood and cook on medium for about 5 minutes.
- Next, add the water, lemon juice, dash of cayenne pepper, and sea salt. Let cook for about 10 more minutes.
- Add the tomatoes and cooked quinoa, reduce heat to low, and simmer for about 5 minutes.
- Check fish to be sure it’s cooked through. Then turn off the stove and add the cilantro and scallions.
- Garnish each bowl with a slice of lime. Serve warm with a side of veggies.
Can be stored covered in refrigerator – it’s even better the next day!