Quinoa and Shrimp Paella

It is an excellent source of protein which provides nutrients to the body. It is easy to prepare without spending much time.

prep time

Prep Time

30 min

cook time

Cook Time

30 min

servings size

Serving Size

7

recipe

The What

1 (diced)- yellow onion
2 (minced)- cloves garlic
1 tbsp- Olive oil
1 1/2 cups- dry quinoa (rinse properly)
3 cups- chicken broth, fat-free, low-sodium
1/2 tsp- Crushed red pepper flakes
1- bay leaf
1/2 tsp- Saffron threads
1/2 tsp- Spanish paprika
1/2 tsp- 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 tsp- Seafood seasoning
1 lb- large shrimp

The How

Season the shrimp by sprinkling a pinch of salt and by making use of seafood seasoning. Keep it in the refrigerator until it is ready for use. Apply moderate heat for about 5 mins to the oil and onions inside the large skillet until its soft. Add the already sliced pepper and fry for at least 4 mins. Add quinoa, chicken broth, red pepper flakes, bay leaves, saffron, paprika, black pepper and salt. Cover up and apply low heat for 10 mins or wait for all the liquid to disappear. Add shrimp, peas, and sun-dried tomatoes, cover and cook for additional 5 mins. Remove from heat, put in cover for a minimum of 10 mins. Remove the bay leaf and serve.

Quinoa and Shrimp Paella

It is an excellent source of protein which provides nutrients to the body. It is easy to prepare without spending much time.

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Prep Time

30 min

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Cook Time

30 min

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Serving Size

7

The What

1 (diced)- yellow onion
2 (minced)- cloves garlic
1 tbsp- Olive oil
1 1/2 cups- dry quinoa (rinse properly)
3 cups- chicken broth, fat-free, low-sodium
1/2 tsp- Crushed red pepper flakes
1- bay leaf
1/2 tsp- Saffron threads
1/2 tsp- Spanish paprika
1/2 tsp- 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 tsp- Seafood seasoning
1 lb- large shrimp

The How

Season the shrimp by sprinkling a pinch of salt and by making use of seafood seasoning. Keep it in the refrigerator until it is ready for use. Apply moderate heat for about 5 mins to the oil and onions inside the large skillet until its soft. Add the already sliced pepper and fry for at least 4 mins. Add quinoa, chicken broth, red pepper flakes, bay leaves, saffron, paprika, black pepper and salt. Cover up and apply low heat for 10 mins or wait for all the liquid to disappear. Add shrimp, peas, and sun-dried tomatoes, cover and cook for additional 5 mins. Remove from heat, put in cover for a minimum of 10 mins. Remove the bay leaf and serve.

The Nutrish

Calories- 291
Fat- 4g
Protein- 25g
Carbs- 25g
Fiber- 3g