Shrimp & Quinoa Paella Recipe

By charlotteh371

Ingredients

• 1/2 cup dry white wine
• 1 tbsp. saffron threads
• 1 tbsp. 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 tsp. kosher salt
• 1/2 tsp. 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.

2. 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.

3. Increase heat to medium high, and add mushrooms to skillet. Cook, stirring occasionally, until mushrooms release juices, 3 to 5 minutes.

4. Stir in wine-saffron mixture, and bring to a boil; cook, stirring constantly, 2 minutes. Add quinoa, and stir to coat. Reduce heat to medium low, and cook, stirring occasionally, until liquid is reduced by half, about 3 minutes.

5. Stir in broth, salt and pepper. Reduce heat to low; cover and cook until quinoa is almost tender, about 20 minutes.

6. Gently stir spinach into paella, and top with shrimp. Cover, and cook until shrimp is heated through, 3 to 4 minutes.