Quinoa & CouscousVietnameseEasy

One-Pot Lemongrass Seafood Quinoa Broth

Name: One-Pot Lemongrass Seafood Quinoa Broth
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 2 tbsp (30 ml) extra-virgin olive oil; 3 whole (90 g) shallots, thinly sliced; 4 whole (20 g) garlic cloves, minced; 1 tbsp (15 g) fresh ginger, minced or grated; 2 whole (40 g) lemongrass stalks, white and light green parts, bruised and cut into 2-inch lengths; 2 whole (10 g) Thai bird chilies or red serrano chilies, halved lengthwise, seeds removed for less heat (optional); 5 cups (1200 ml) vegetable or chicken broth; 1½ tbsp (23 ml) fish sauce; 1 cup (170 g) quinoa, white or tri-color, rinsed until water runs clear; 10 oz (280 g) large shrimp (16/20 count), peeled, deveined, pat dry; 8 oz (225 g) large sea scallops, patted very dry with paper towels, side muscle removed; 1½ whole (110 g) fresh limes, juiced (you'll need about 3 to 4 tbsp juice); ½ cup (12 g) fresh cilantro leaves, chopped, plus whole leaves for garnish; ¼ cup (6 g) fresh mint leaves, torn or sliced (optional); 2 whole (24 g) scallions, sliced thin, white and light green parts separated from dark green; to taste sea salt; to taste white pepper, finely ground

From the MyKitchenBank Kitchen

A fragrant, light Vietnamese-inspired broth built on a aromatic base of lemongrass, ginger, and garlic, enriched with a mix of seafood and nutty quinoa. This one-pot meal comes together in under 30 minutes, with tender shrimp and scallops nestled among fluffy quinoa grains in a silky, umami-rich broth finished with fresh lime juice and herbs.

Prep: 15 min
Cook: 20 min
Total: 35 min
Makes: 4 servings (about 2 cups broth and seafood per bowl)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

2 tbsp (30 ml) extra-virgin olive oil
3 whole (90 g) shallots, thinly sliced
4 whole (20 g) garlic cloves, minced
1 tbsp (15 g) fresh ginger, minced or grated
2 whole (40 g) lemongrass stalks, white and light green parts, bruised and cut into 2-inch lengths
2 whole (10 g) Thai bird chilies or red serrano chilies, halved lengthwise, seeds removed for less heat (optional)
5 cups (1200 ml) vegetable or chicken broth
1½ tbsp (23 ml) fish sauce
1 cup (170 g) quinoa, white or tri-color, rinsed until water runs clear
10 oz (280 g) large shrimp (16/20 count), peeled, deveined, pat dry
8 oz (225 g) large sea scallops, patted very dry with paper towels, side muscle removed
1½ whole (110 g) fresh limes, juiced (you'll need about 3 to 4 tbsp juice)
½ cup (12 g) fresh cilantro leaves, chopped, plus whole leaves for garnish
¼ cup (6 g) fresh mint leaves, torn or sliced (optional)
2 whole (24 g) scallions, sliced thin, white and light green parts separated from dark green
to taste sea salt
to taste white pepper, finely ground

Equipment (4)

Large Dutch oven or heavy-bottomed pot (5 to 6 quart)
Fine-mesh strainer
Chef's knife and cutting board
Wooden spoon

Steps

Before you start

Rinse quinoa in a fine-mesh strainer until the water runs clear
Have all aromatics prepped and measured before you start cooking—this recipe moves quickly
Check that your seafood is fresh and thawed if frozen
Have fresh herbs and lime wedges ready to serve

1
Build the aromatic base
- Heat olive oil in a large Dutch oven or heavy-bottomed pot (5 to 6 quart) over medium heat for 1 minute.
- Add sliced shallots and cook, stirring often, for 2 to 3 minutes until softened and fragrant.
- Add minced garlic and ginger, stirring constantly for 30 seconds until the raw edge mellows and the pot smells deeply savory.
+ Show details− Hide details
Ready when: Shallots are soft; garlic and ginger smell fragrant, not raw
Tip: Don't let the garlic and ginger brown—they'll turn bitter. Keep the heat at medium and stir constantly.
2
Infuse with lemongrass and chilies
- Add the bruised lemongrass pieces and halved chilies to the pot.
- Stir for 30 seconds, then pour in the vegetable or chicken broth.
- Increase the heat to medium-high and bring the liquid to a steady simmer.
+ Show details− Hide details
Ready when: Broth is steaming gently with small bubbles rising steadily from the bottom
Tip: Bruising the lemongrass breaks down the fibers and releases more essential oils; use the side of your knife handle to crush the stalks gently.
3
Add quinoa and simmer
- Stir in the rinsed quinoa and fish sauce, mixing well to combine.
- Return the broth to a gentle simmer, then reduce the heat to medium-low.
- Simmer uncovered for 10 to 12 minutes, stirring occasionally.
- The quinoa should be mostly cooked through but still have a slight bite—you're looking for about 75% doneness since the seafood will add its own cooking time.
+ Show details− Hide details
Ready when: Quinoa grains are translucent around the edges and have released their white center ring; broth remains at a gentle bubble
Tip: Stir the quinoa a couple of times while it cooks to prevent sticking and ensure even cooking. Don't cook the quinoa completely—the residual heat will finish it when the seafood is added.
4
Add seafood and finish cooking
- Increase the heat back to medium-high.
- Add the shrimp and scallops to the pot, gently stirring to distribute them throughout the broth.
- The liquid should return to a simmer within 30 to 45 seconds.
- Simmer uncovered for 3 to 4 minutes until the shrimp are coral pink and opaque throughout and the scallops are firm and just cooked through (they should be milky white with no translucence at the center).
+ Show details− Hide details
Ready when: Shrimp are firm and coral pink with no gray; scallops are opaque and firm throughout
Tip: Don't overcook the seafood—overcooked shrimp becomes rubbery and scallops turn tough. Watch closely and taste one shrimp around 3 minutes to check for doneness.
5
Adjust seasoning and finish
- Remove the pot from the heat.
- Discard the lemongrass pieces and chile halves (or leave them in if you like the spice and aroma—diners can push them aside).
- Stir in the lime juice and chopped cilantro.
- Taste the broth and season with sea salt and white pepper to your preference.
- The fish sauce should have already provided umami depth, but add a pinch more salt if needed to bring out all the flavors.
+ Show details− Hide details
Ready when: Lime juice is fully incorporated; seasoning tastes balanced and bright
Tip: Add lime juice off the heat to preserve its fresh aroma. Taste before serving—you may need more salt or lime depending on the saltiness of your broth and fish sauce.
6
Serve with fresh herbs and garnish
- Ladle the broth, quinoa, and seafood into four wide bowls, making sure each serving gets an even amount of shrimp and scallops.
- Top each bowl with a handful of sliced scallion whites and light greens, torn fresh mint if using, and a few whole cilantro leaves.
- Serve with lime wedges on the side so diners can add more brightness to taste.
+ Show details− Hide details
Tip: Serve immediately while the broth is hot and the fresh herbs are brightest. The contrast between the hot, aromatic broth and the cool, fresh herbs on top is part of the dish's appeal.

Good to know

Tips

Pat the shrimp and scallops very dry with paper towels before adding them to the broth. Any excess moisture will prevent them from cooking evenly and can cloud the broth slightly.
If you can't find fresh lemongrass, use 1 teaspoon of dried lemongrass powder or 1 tablespoon of lemongrass paste, stirred in during step 2. The flavor won't be quite as bright, but it will still be delicious.
Bruise the lemongrass stalks by laying them flat on the cutting board and pressing down firmly with the side of a large knife. This breaks down the fibers and releases the aromatic oils.
Don't skip rinsing the quinoa—this removes the bitter-tasting saponin coating and ensures fluffy, tender grains.

Storage & reheating

This broth is best enjoyed fresh and hot, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over medium-low heat in a pot, stirring occasionally, until warmed through (about 5 to 7 minutes). Do not microwave, as this can toughen the seafood further. Squeeze fresh lime juice over the reheated broth to brighten it. The broth does not freeze well due to the delicate texture of the seafood and quinoa, which become mushy when thawed.

Substitutions

large shrimp (16/20 count) → Mussels, clams, or a mix of both (2 pounds total). Use the same quantity and weight; they will cook in about the same time as shrimp. Discard any shellfish that don't open after 4 minutes of simmering.
large sea scallops → Firm white fish such as halibut, cod, or mahi-mahi, cut into bite-sized chunks (8 oz). Fish cooks faster than scallops—add it in the last minute of simmering so it doesn't break apart. Check that it flakes easily with a fork.
quinoa, white or tri-color → Jasmine rice, short-grain sushi rice, or orzo pasta (use the same weight as quinoa). Jasmine and sushi rice will cook in about the same time. Orzo may need an extra 2 to 3 minutes; add it earlier if using.
fish sauce → Soy sauce or tamari (use 1 tbsp / 15 ml). Fish sauce gives authentic Vietnamese depth, but soy sauce provides umami and saltiness. Start with 1 tbsp and taste before adding more.