Clam & Prawn Soup with Quinoa and Parsley

Clam & Prawn Soup with Quinoa and Parsley that serves 2 to 4 people. This soup blends seafood richness with the nuttiness of quinoa and fresh brightness from parsley. Perfect for a light yet satisfying meal!

Ingredients:

250g (½ lb) clams (cleaned and scrubbed)
200g (7 oz) prawns (peeled and deveined)
½ cup quinoa (rinsed well)
1 small onion, finely chopped
2 garlic cloves, minced
1 medium carrot, diced
1 celery stalk, diced
1 small tomato, chopped (optional for extra depth)
4 cups (1 liter) seafood or vegetable broth
½ cup fresh parsley, chopped
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper, to taste
Optional: pinch of chili flakes or a bay leaf for extra aroma

Instructions:

Prepare Quinoa:
- In a small pot, bring 1 cup of water to a boil.
- Add rinsed quinoa and a pinch of salt. Simmer for 15 minutes, or until fluffy and water is absorbed. Set aside.
Cook Aromatics:
- In a large soup pot, heat olive oil over medium heat.
- Add onion, garlic, carrot, and celery. Sauté for about 5 minutes until softened and fragrant.
Add Broth & Simmer:
- Pour in the broth. Add tomato if using.
- Bring to a simmer and cook for 10 minutes to allow flavors to meld.
Add Seafood:
- Add clams first. Cover and cook 5–7 minutes until they open (discard any that don’t).
- Then add prawns and cook for 2–3 more minutes, until pink and cooked through.
Combine and Season:
- Stir in the cooked quinoa.
- Season with salt, pepper, and optional chili flakes.
- Add lemon juice and fresh parsley just before serving.