Add the quinoa to the peppers, mix and add the seafood and the chopped parsley. Mix well and serve warm.

In the same fat, add the mini peppers in medium slices (previously washed and without seeds), season with a little salt and pepper and let them wither a little. 

Aqueça o azeite com os dentes de alho laminados e deixe-os libertar o seu aroma durante meio minuto. Junte a mariscada e tempere com sal, pimenta e tabasco. Salteie por 5 minutos e retire a mariscada para um prato, escorrida

Boil the quinoa with the double its volume in water. Season the water with salt and, when it comes to a boil, add the quinoa and allow the water to be completely absorbed. Remove from heat and let cool.