Saffron Shrimp and Quinoa Paella Recipe
Cook Time: 0 Minutes
Phase: Phase 3
0 1/4 cup 365 Organic Quinoa
1 cup (8 fl oz) Chicken Stock
2 tablespoon Olive Oil
0 1/2 medium (approx 2-3/4" long, 2-1/2" dia) Sweet Red Peppers
1 small Onions
3 each Garlic, clove
0 1/4 cup Green Peas
0 1/4 tsp Saffron
0 1/4 tsp Paprika
9 oz Shrimp
- 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.
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