I’ve tried quinoa (keen-wah) cooked a few different ways, but so far this is my favorite quinoa recipe. I love the Spanish flavors of paella – it’s definitely different from our usual dinner recipes. It’s a great way to shake things up a bit!

Ingredients

• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 1/2 cups dry quinoa, rinse well
• 3 cups chicken stock, fat-free, low-sodium
• 1/4 teaspoon crushed red pepper flakes
• 1 bay leaf
• 1/2 teaspoon Saffron threads
• 1/2 teaspoon Spanish paprika
• 1/2 teaspoon black pepper
• Kosher or sea salt to taste
• 1 can petite diced tomatoes (or 2 medium fresh tomatoes, diced small)
• 1 red bell pepper, cored, seeded & membrane removed, sliced into 1/2″ strips
• 1 pound large shrimp, peeled and deveined, thawed
• chopped green onions

Saffron is a pricey spice, but it’s distinct flavor is perfect in this Spanish dish. Be sure to rub the saffron threads between your fingers to release their flavors before adding them to the stock.

Whenever you cook quinoa, be sure to rinse it thoroughly first. This removes its natural coating, which tastes bitter or soapy.

Directions

In a large skillet over medium heat, sauté onions in the olive oil until the onion begins to turn clear. Add bell pepper strips and sauté until onion and pepper are tender. Add garlic and sauté one minute. Add quinoa, chicken stock, red pepper flakes, bay leaf, saffron, paprika, tomatoes, black better and salt. Cover and bring to a boil. Reduce heat to a low boil and cook for about 10 minutes or until most of the liquid is absorbed. Add shrimp and continue cooking for about 5 minutes or until shrimp is cooked through. Remove from heat. Keep it covered and allow it to sit for 10 minutes before serving. Remove bay leaf prior to serving. Top each serving with about a tablespoon of green onions.

Recipe makes 6 servings with 260 calories, 6g fat, 30g carbs, and 21g protein.

Share this recipe:

by