Quinoa & Shrimp Paella
By Gregg
This is a great and easy recipe for a meal that is high in protein and low in calories. I like this when working out at the gym and need extra protein in my diet. Oh and it taste great.
Ingredients
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil (I like to use Jalapeno infused oil)
- 1 1/2 cups dry quinoa, rinse well
- 3 cups chicken broth, (or chicken stock my favorite)
- 1/4 teaspoon crushed red pepper flakes
- 1 bay leaf
- 1/2 teaspoon saffron threads (optional, Tumeric)
- 1/2 teaspoon Spanish paprika (I like to use smoked)
- 1/2 teaspoon black pepper
- Kosher or sea salt to taste
- 1/2 cup sliced sun-dried tomatoes, packed in olive oil
- 1 red bell pepper, cored, seeded & membrane removed, sliced into 1/2" strips
- 1 cup frozen green peas
- 1 teaspoon seafood seasoning
- 1 pound large shrimp, peeled and deveined, thawed
- I also will use a can of clams or other proteins to go with the shrimp.
Details
Preparation time 10mins
Cooking time 40mins
Preparation
Step 1
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 sun-dried 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.
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