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Quinoa & Shrimp Paella

by Skinny Ms.

Quinoa & Shrimp Paella
Our Quinoa & Shrimp Paella recipe is adapted from the classic Spanish version. Normally Paella is made with rice but we decided to use quinoa and it turned out wonderfully. We love the versatility of Paella because it can be made with chicken, lobster, sausage, green beans, fresh tomatoes and lima beans.

Quinoa & Shrimp Paella

Quinoa & Shrimp Paella

Yields: 7 servings | Serving Size: 1 cup | Calories: 273 | Total Fat: 6 g | Saturated Fat: 1 g | Trans Fat: 0 g | Previous Points: 5 | Points Plus:7 | Cholesterol: 125 | Carbohydrates: 33 g | Sodium: 412 mg | Dietary Fiber: 5 g | Sugars: 3 g | Protein: 22 g |

Ingredients

  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 1/2 cups dry quinoa, rinse well
  • 3 cups chicken broth, fat-free, low-sodium
  • 1/4 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 1/2 teaspoon saffron threads (optional, Tumeric)
  • 1/2 teaspoon Spanish paprika
  • 1/2 teaspoon black pepper
  • Kosher or sea salt to taste
  • 1/2 cup sliced sun-dried tomatoes, packed in olive oil
  • 1 red bell pepper, cored, seeded & membrane removed, sliced into 1/2" strips
  • 1 cup frozen green peas
  • 1 teaspoon seafood seasoning (click for recipe)
  • 1 pound large shrimp, peeled and deveined, thawed

Directions

Tip: If saffron is available, it's recommended because of it's distinct Spanish flavor, making it perfect for this dish. Be sure to rub the threads for flavor release when adding to the chicken broth. Saffron is a little on the pricy side but well worth it.

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.

http://skinnyms.com/quinoa-shrimp-paella/





36 Fat Blasters

8 Responses to Quinoa & Shrimp Paella

  • Steph says:

    This was fantastic! May actually rival my other current Skinny Ms. recipe, the chicken taco slow-cooker soup. Notably, I didn't have Saffron and couldn't get any easily in town, so I just left it out altogether. I loved it, and so did my sweetie, who added a few dashes of hot sauce and gobbled it up.

  • Jennifer says:

    This was amazing!! I skipped the saffron bc it was so expensive, but it turned out great without! My husband even made the comment that we will be having this again!

  • Tara says:

    Is the Spanish paprika smoked or non-smoked? There are two types…..
    Anyone used smoked, I would like to make this and I have the smoked but just not sure whether it would be complimentary or not:-)

  • Katie D. says:

    I'm starting it right now, but do I do the quinoa separately in its own pot, or do I add it dry, pre-cooked when I add chicken broth?

  • Tara says:

    Should the shrimp be cooked before putting it in?

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