LCBO Food & Drink Spring 2026

WASTE NOT

Seafood Chaufa Chaufa is the Chinese-Peruvian take on fried rice, and sometimes quinoa is swapped in for rice. In this version, leftover vegetables and seafood are upcycled into a comforting weeknight meal. Convenience foods like frozen mixed vegetables and cooked cold-water shrimp also make this an easy pantry dish. 1 cup (250 mL) quinoa 13/4 cups (425 mL) water Large pinch salt, plus more to taste 2 tbsp (30 mL) canola oil 1/2 bunch green onions, sliced, whites and greens kept separate 4 tsp (20 mL) minced ginger 1 tbsp (15 mL) minced garlic 21/2 cups (625 mL) bite-size pieces of mixed cooked vegetables, such as carrots, corn, peas,

broccoli and cauliflower 2 tbsp (30 mL) soy sauce 1 tbsp (15 mL) oyster sauce

2 cups (500 mL) bite-size pieces of mixed cooked seafood, such as fish, shrimp, mussels and squid 1/4 cup (60 mL) chopped cilantro

Find recipe for Sheet-Pan Quesadilla at LCBO.com/fdspring26

Pick up the seafood and vegetables with an unoaked Chardonnay from cool-climate Ontario—clean, crisp and elegant but with a beguiling complexity. Or look for the same characteristics in a leaner, lighter wine from Portugal’s Vinho Verde region, always a good bet with seafood. Megalomaniac Outspoken Unoaked Chardonnay VQA LCBO 46015, $19.95

2. Remove lid, fluff quinoa with a fork then transfer to a baking pan to cool completely. (Quinoa can be transferred to an airtight container and refrigerated for up to 3 days.) 3. Heat oil in a large, nonstick frying pan over medium-high heat. When hot, add onion whites, ginger and garlic. Stir-fry for 30 seconds. Add vegetables and stir-fry for 1 minute. Add quinoa and raise heat to high. Stir-fry until hot, about 2 minutes. Reduce

heat to medium. Stir in soy and oyster sauces and onion greens, reserving some for garnish. Add seafood and gently stir just until heated through, 1 to 2 minutes. Remove from heat and stir in cilantro. Taste and adjust salt. 4. Transfer to bowls or a serving platter. Garnish with reserved onion greens. Serve immediately with lime wedges.

Lime wedges for serving

1. Place quinoa in a fine-mesh sieve. Rinse well under cold, running water. Drain for 5 minutes then transfer to a medium-size saucepan with water and salt. Bring to a boil over high heat. When it comes to a boil, cover and reduce heat to lowest setting. Cook until water has been absorbed, about 15 minutes. Remove from heat and let stand covered for 10 minutes.

Lyma Vinho Verde DOC LCBO 43765, $10.75

Serves 4

100

———————— SPRING 2026