- 400gr shrimps
- 100gr fresh salmon, bite size pieces
- 2 cloves garlic, chopped
- 1 small piece fresh ginger, chopped
- 2 mini chilly peppers, chopped
- 2 Tbsp parsley or coriander, chopped
- 2 Tbsp worcestershire sauce
- 1 lime, zest and juice
- 4 Tbsp olive oil
- 1 onion, chopped
- 1 cup quinoa
- 1 cup white wine
- 1 cup water
- 1 red bell pepper
- 1/2 tsp garam masala
- a pinch of chilly powder
In a large bowl put the shrimps, salmon, garlic, ginger, chilly peppers, coriander, worcestershire sauce, lime juice and olive oil. Marinate for 1-2 hours.
Preheat the oven to 200C.
Put the salmon, shrimps, the marinade and the onion in a pan and bake for 15-20 minutes.
Wash the quinoa and drain.
Add quinoa, bell pepper, wine, water and spices in the pan with salmon and shrimps.
Lower the heat to 180C and continue to bake for approximately 25 minutes.
Serve and garnish with some extra parsley or fresh coriander and zest of lime.