Cholesterol 125 | Carbohydrates 33g | Protein 22g | Sodium 412mg
Dietry Fiber 5g | Sugars 3g
1 yellow onion, diced
1 clove garlic, minced
1 tbsp Olive Oil
1 1/2 cups dry Quinoa - rinse well
3 cups chicken broth, fat free, low sodium
1/4 tspn crushed red pepper flakes
1 bay leaf
1/2 tspn Saffron threads (optional - Tumeric)
1/2 tspn Spanish Paprika
1/2 tspn Black Pepper
Kosher or Sea Salt to taste
1 red bell pepper - cored, seeded and membrane removed - sliced into 1/2" strips
1 cup frozen green peas
1 tsp seafood seasoning
1 pound large shrimp - peeled, devained and thawed
*TIP: If Saffron is available it is recommended because of its distinct Spanish flavour.
Be sure to rub threads for flavour release when adding to the chicken broth.
While preparing Quinoa, sprinkle shrimp with a pinch of salt and seafood seasoning.
Refrigerate until ready for use.
In a large skillet heat oil until medium low and saute onions til tender for approx. 5min.
Add sliced bell pepper strips and saute an additional 4 min.
Add garlic and saute for 1 min.
Add Quinoa, chicken broth, red pepper flakes, bay leaves, saffron, paprika, black pepper and salt.
Cover and bring to a boil, reduce heat and bring to a low boil.
Continue cooking for approximately 10 min or until most of the liquid has been absorbed.
Add sun-dried tomatoes, peas and shrimp.
Cover and continue cooking for another 5 minutes.
Remove from heat, leave covered and allow to stand for 10 min.
Remove bay leaf and serve.