Saffron Shrimp and Quinoa Paella
22.4g
Net Carbs
31.3g
Protein
17.3g
Fat
3.7g
Fiber
385
Calories
Ingredients:
- 1/4 cup 365 Organic Quinoa
- 1/2 medium (approx 2-3/4" long, 2-1/2" diameter) Sweet Red Peppers
- 1/4 teaspoon Paprika
- 9 ounces Shrimp
- 1/4 cup Green Peas
- 1/4 teaspoon Saffron
- 3 each Garlic, clove
- 1 cup (8 fluid ounces) Chicken Stock
- 2 tablespoons Olive Oil
- 1 small Onion
Directions:
- Cook quinoa by simmering in chicken stock for 15-20 minutes, covered. Check to see if it is done, the little sprout on the seed will uncurl and the seed will double or more in size. Al dente is best for this recipe. The quinoa will not soak up all of the chicken broth. Set aside once cooked.
- Heat oil in a skillet over medium-high heat. Dice the bell pepper and onion, saute for 2-3 minutes. Add the minced garlic and saute for 30 seconds. Add the peas and continue to cook another minute. Add the cooked quinoa along with the remaining chicken broth. Season with salt and freshly ground black pepper.
- Add the saffron, paprika and shrimp. Continue to cook while stirring until the shrimp have turned pink and curled up and most the mixture has less liquid.
