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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 403.3
  • Total Fat: 9.0 g
  • Cholesterol: 86.1 mg
  • Sodium: 1,162.8 mg
  • Total Carbs: 56.5 g
  • Dietary Fiber: 7.4 g
  • Protein: 24.5 g

View full nutritional breakdown of Quinoa Shrimp Paella calories by ingredient
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Quinoa Shrimp Paella

Submitted by: BONOLICIOUS2
Quinoa Shrimp Paella

Introduction

A yummy, easy gluten free recipe! You can adjust the seasonings to your spicy liking. I modified a recipe I found online to make it more to my taste and healthier to boot. A yummy, easy gluten free recipe! You can adjust the seasonings to your spicy liking. I modified a recipe I found online to make it more to my taste and healthier to boot.
Number of Servings: 4

Ingredients

    1 yellow onion, diced
    2 cloves garlic, minced
    1 tbsp olive oil
    1.5 cups dry quinoa (rinse well if not pre-rinsed)
    3 cups chicken broth, fat free & low sodium
    1/4 tsp. crushed red pepper flakes [I used more like a whole tsp. because I like heat]
    1 bay leaf
    1/2 tsp. saffron threads [I found these in the hispanic section of my local grocery store]
    1/2 tsp. paprika
    1/2 tsp. black pepper
    Kosher or sea salt to taste
    1/2 cup fire roasted diced tomatoes (I used Hunts brand, you could use any diced tomatoes)
    1 bell pepper, cored, seeded & membrane removed sliced into 1/2" strips
    1 cup frozen green peas
    1 tsp. seafood seasoning (I used a mix of chili powder and cajun seasoning that I had on hand to reduce sodium)
    1 lb. large shrimp, peeled and deveined, thawed

Tips

Tip: If saffron threads are available, it's recommended to use them instead of powder. Be sure to rub the threads for flavor release when adding to the chicken broth. Again, I found mine at my local grocery store in the Hispanic foods section.


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Directions

While preparing quinoa, sprinkle shrimp with a pinch of salt and seafood seasoning. Refrigerate until ready to use.

In a large skillet, heat oil to medium-low and sautÚ onions until tender, about 5 minutes. Add sliced bell pepper strips and sautÚ an additional 4 minutes. Add garlic and sautÚ 1 minute. Add quinoa, chicken broth, red pepper flakes, bay leaves, saffron, paprika, black pepper and salt. Cover and bring to a boil, reduce heat to a low boil, and continuing cooking approximately 10 minutes or until most of the liquid has been absorbed.

Add tomatoes, peas and shrimp, cover and continuing cooking 5 minutes. Remove from heat, leave covered and allow to set 10 minutes. Remove the bay leaf and serve.



Serving Size:áMakes 4 generous servings






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Member Ratings For This Recipe

  • I will definitely be trying this out! Except for the saffrom and shrimp, I think I even have all the necessary ingredients on hand! Looks so delicious and easy! - 7/31/13

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