Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. Most people use quinoa in salad and breakfast, however in the recipe, we have duly replaced rice with quinoa due to its nutrition factors.
To make the curry, Bring chicken stock to a simmer, melt some butter and add a tablespoonful of chopped ginger, garlic, and onion each. Cook for around a few minutes until they are done. Sprinkle in the flour and stir for a while before adding in curry powder and tomatoes, stir well. Mix in 1/2 cup hot stock, making sure to scrape the stuff off of the bottom of the skillet.
Pour the mixture into the simmering stock. Add in quinoa, razor clams, prawns and scallops. Simmer for 15-20 minutes. Drizzle some extra virgin olive oil, grind some black pepper, garnish with olives and dill before serving.
Difficulty : 2/5
Time required : 40 minutes
Ingredients (Serve 4):
Razor clams, prawns, scallops, two cups of quinoa, onion, flour, butter, curry powder, chick stock, olive oil, chopped dill, black pepper and olives.