Need some new healthy recipes for dinner? Try this healthy one pan seafood quinoa recipe with calamari and salmon! This is a quick and easy seafood recipe filled with wholesome ingredients and it’s the perfect healthy dish for busy weeknights. Much healthier than seafood pasta, this simple clean eating dinner is made with quinoa, salmon, calamari and vegetables in one pan and takes about 30 minutes of cooking. This seafood dish is a great family dinner idea that is simple, healthy and delicious! It’s gluten-free dairy free dairy free, filling and great for meal prep too!
One Pan Seafood Quinoa Recipe
You know how sometimes you buy a big bag of calamari planning to feed an entire village, then cook them and realize they’ve shrunk to invisible? Then, while you’re cooking, beating yourself up and questioning the meaning of life, you can’t help but wonder whether you should just eat all of the calamari while nobody’s watching and just lie to your family.
Feed them some cannellini beans instead. They don’t shrink. In fact, they get bigger as they cook. That’s my type of food. How big of a calamari pack do I have to buy to feed more than one person? Am I Rockefeller to afford it?
No, this seafood dish was definitely not born out of disappointment and frustration. It’s in fact filled with love, seafood, quinoa and a ton of garlic.
- easy & quick to make
We’re still eating gluten free over here and this was devoured by my toddler and my entire family at lunch last week. Which is good, because I got to sneak in some beans into my toddler’s food! They help keep him regular, so that’s a win for everyone.
This healthy meal is made with simple fresh whole foods, that you can get no matter where you live in the world. Here’s what you need:
- Fresh tomatoes
- Seafood of choice
- Cannellini beans
- Greens of choice
- Extra virgin olive oil
The How To
To make this seafood dish, I first cooked the seafood, put it aside and then added it back in the end. To do this I basically just added some water to the calamari and the piece of salmon and let them cook for about 5-7 minutes, then removed the water that was left.
Next cook the quinoa in a large pan with the tomato sauce, some salt, garlic, olive oil and water. Cover with a lid and wait for the quinoa to be done, you won’t need to stir, just keep the temperature lower to prevent burning.
Once the quinoa has absorbed most of the tomato sauce, stir in the cannellini beans. Cover again, add the seafood and garlic and cook for 2-3 more minutes. It’s ready.
Sprinkle some basil, arugula, olive oil, stir in and serve immediately.
This meal makes about 5 servings (depending on how hungry you are) and it will keep good in the fridge for about 3 days. So if you want to meal prep it for the week, you can! Simply warm it up before serving!
This seafood quinoa is dairy-free and gluten-free and it isn’t spicy, so if you’re looking to make a spicier or cheesier version you can add some grated mozzarella cheese or add some crushed red pepper or chili powder. You can also add some pesto and vegetables that you like.
Make it your own, I hope you enjoy this healthy quinoa and calamari recipe!
- 5 tomatoes
- 1 ½ cup quinoa
- 6 garlic cloves
- 1 lbs calamari
- 4 oz/ 100g salmon fillet
- 1 cup canned cannellini beans, rinsed and drained
- 1 cup arugula
- Handful basil leaves
- 3 tbsp olive oil
- Cook calamari and salmon ahead for 5-7 min in water, then drain and set aside.
- While they're cooking peel garlic, mash tomatoes with your blendr to tomato juice, chop basil and arugula and rinse and drain quinoa until water runs clear. Rinse and drain the cannellini beans as well.
- Add quinoa and tomatoes to a pan, about ¼ cup water, 1 tbsp olive oil, cover with a lid and cook at medium for about 5 minutes or until the quinoa has absorbed most of the tomato sauce.
- Stir in the cannellini beans, add 1 tbsp olive oil and a little bit of water if needed. Cover with a lid again and cook for 2 minutes.
- Smash the garlic using a garlic press then and stir it in. Add in the cooked fish and calamari, stir in and cover again with a lid for 2 more minutes. Turn the heat off, add 1 last tbsp of olive oil or chili oil and sprinkle basil and chopped arugula.
- Serve immediately. If you're eating dairy you can top this with parmesan, mozzarella or feta cheese and serve with a fresh salad.
Amount Per Serving: Calories: 496Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 135mgSodium: 363mgCarbohydrates: 53gFiber: 7gSugar: 4gProtein: 24g