Quinoa & Shrimp Paella

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.

Quinoa & Shrimp Paella

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    yellow onion, diced

  • 2

    cloves garlic, minced

  • 1

    tablespoon olive oil (I like to use Jalapeno infused oil)

  • cups dry quinoa, rinse well

  • 3

    cups chicken broth, (or chicken stock my favorite)

  • ¼

    teaspoon crushed red pepper flakes

  • 1

    bay leaf

  • ½

    teaspoon saffron threads (optional, Tumeric)

  • ½

    teaspoon Spanish paprika (I like to use smoked)

  • ½

    teaspoon black pepper

  • Kosher or sea salt to taste

  • ½

    cup sliced sun-dried tomatoes, packed in olive oil

  • 1

    red bell pepper, cored, seeded & membrane removed, sliced into ½" 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.

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 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.


Nutrition

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