Paellaquinoa
Yield
6 servingsPrep
15 minCook
55 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
quinoa
rinsed |
|
| 2 | cups |
chicken
cooked, cut into 1 - 2 inch pieces |
|
| 3 | cups |
chicken broth
|
|
| ¼ | cup |
olive oil
|
|
| 2 | Garlic |
cloves
minced |
*
|
| 1 | x |
onions
|
*
|
| 1 | can |
black olives
|
*
|
| 1 | cup |
green peas
|
|
| 2 | Sweet |
sweet red bell peppers
|
*
|
| ⅛ | teaspoon |
saffron threads
(or more to taste) |
*
|
| 1 | x |
salt
to taste |
*
|
| ½ | pound |
chorizo sausage
or other sausage |
|
|
black pepper
and cayenne to taste |
*
|
||
| 6 | large |
shrimp
raw |
|
| 12 | Scrubbed |
clams
scrubbed, in shell |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
quinoa
rinsed |
|
| 473 | ml |
chicken
cooked, cut into 1 - 2 inch pieces |
|
| 7.1E+2 | ml |
chicken broth
|
|
| 59 | ml |
olive oil
|
|
| 2 | Garlic |
cloves
minced |
*
|
| 1 | x |
onions
|
*
|
| 1 | can |
black olives
|
*
|
| 237 | ml |
green peas
|
|
| 2 | Sweet |
sweet red bell peppers
|
*
|
| 0.6 | ml |
saffron threads
(or more to taste) |
*
|
| 1 | x |
salt
to taste |
*
|
| 226.8 | g |
chorizo sausage
or other sausage |
|
| 0 |
black pepper
and cayenne to taste |
*
|
|
| 6 | large |
shrimp
raw |
|
| 12 | Scrubbed |
clams
scrubbed, in shell |
*
|
Directions
Sauté onion and garlic in half the olive oil.
Add quinoa and saffron and sauté.
In another pan, sauté chicken and sausage in remaining olive oil until brown.
Add chicken, sausage, olives, peas and stock to quinoa mixture.
Add salt to taste. Mix well.
Bake in large covered casserole dish at 350℉ (180℃), until quinoa has absorbed all liquid (about 45 minutes).
Add shrimp, clams and sweet red peppers.
Cover and bake an additional 10 minutes.
