Brazilian Moqueca Paleo Lunch: Mouthwatering Seafood Stew with Coconut-Lime Quinoa

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb white fish fillets (cod or tilapia) 1 cup quinoa 1 cup coconut milk 2 cups fish broth 1 lime 1 small onion, chopped 1 red bell pepper, sliced 4 cloves garlic, minced 2 tablespoons fresh cilantro, chopped 1 tablespoon olive oil 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon paprika 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander

Instructions

1. Rinse quinoa under cold water and cook according to package instructions, mixing in coconut milk and lime zest during the cooking process. Set aside.
2. In a large pan, heat olive oil over medium heat. Add onion and bell pepper, sauteing until softened, about 5 minutes.
3. Stir in garlic, paprika, cumin, coriander, salt, and black pepper, cooking for another minute.
4. Add fish broth to the pan, bringing the mixture to a simmer.
5. Gently add white fish fillets and cook until opaque and flaky, about 8 10 minutes.
6. Serve the stew over the prepared coconut lime quinoa and garnish with fresh cilantro.

Chef’s Insight

This dish showcases the beautiful blend of flavors found in Brazilian cuisine while staying true to paleo principles. The coconut-lime quinoa adds a delightful contrast to the rich, savory stew.

Notes

Feel free to adjust the spices according to your taste preferences, adding more or less of any ingredient.