Quinoa Shrimp Paella
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 yellow onion, diced2 cloves garlic, minced1 tbsp olive oil1.5 cups dry quinoa (rinse well if not pre-rinsed)3 cups chicken broth, fat free & low sodium1/4 tsp. crushed red pepper flakes [I used more like a whole tsp. because I like heat]1 bay leaf1/2 tsp. saffron threads [I found these in the hispanic section of my local grocery store]1/2 tsp. paprika1/2 tsp. black pepperKosher or sea salt to taste1/2 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" strips1 cup frozen green peas1 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
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 sauté onions until tender, about 5 minutes. Add sliced bell pepper strips and sauté an additional 4 minutes. Add garlic and sauté 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: Makes 4 generous servings
In a large skillet, heat oil to medium-low and sauté onions until tender, about 5 minutes. Add sliced bell pepper strips and sauté an additional 4 minutes. Add garlic and sauté 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: Makes 4 generous servings
Nutritional Info 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
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