Quinoa Shrimp Paella

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

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.

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