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.

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.