Shrimp & Quinoa Paella Recipe

By TPMay

Serves 4

Ingredients

• 1/2 cup dry white wine
• 1 tablespoon saffron threads
• 1 tablespoons extra-virgin olive oil
• 2 large tomatoes, chopped (about 4 1/2 cups)
• 1 small yellow onion, diced (about 1 cup)
• 4 garlic cloves, minced
• 2 cups sliced fresh cremini mushrooms
• 1 cup uncooked quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon kosher salt
• 1/2 teadpoon freshly ground black pepper
• 3 cups loosely packed baby spinach
• 8 oz. peeled cooked medium shrimp

Preparation

Step 1

Combine wine and saffron in a medium bowl, and let stand until ready to use.
Heat oil in a large nonstick skillet over medium. Add tomatoes, onion and garlic to skillet, and cook, stirring often, until cooked down and the flavors have deepened, 7 to 10 minutes.
Increase heat to medium high, and add mushrooms to skillet. Cook, stirring occasionally, until mushrooms release juices, 3 to 5 minutes.