Quinoa and Shrimp Paella

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4.86 from 7 votes

Quinoa and Shrimp Paella

Rich in flavorful and nutritious ingredients, this paella is a delightful addition to your cookbook.

Course: Dinner

Cuisine: Spanish

Keyword: dairy-free, High Protein, Seafood

Servings: people

Calories: 273kcal

Author: Gale Compton

Ingredients

US Customary - Metric

1 yellow onion diced
2 garlic cloves minced
1 tablespoon olive oil
1 1/2 cups quinoa dry, 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 turmeric
1/2 teaspoon Spanish paprika
1/2 teaspoon black pepper
kosher or sea salt to taste
1/2 cup sun-dried tomatoes packed in olive oil, sliced
1 red bell pepper cored, seeded & membrane removed, sliced into 1/2 inch strips
1 cup green peas frozen
1 teaspoon seafood seasoning click for recipe
1 pound shrimp large, peeled and deveined (thawed_

Instructions

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.

Notes

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.

Nutrition

SmartPoints (Freestyle): 7