Quinoa and Shrimp Paella

I found this recipe and made it tonight…super yummy and super easy!! I changed some things to suit my personal tastes. I did not add any peppers….yuck! I did add Lima and garbanzo beans for added fiber and protein. I also used frozen peas and carrots mix instead if just peas. I also doubled the batch to have lots of leftovers 🙂 sprinkled a little hot sauce (sugar & salt free of course) on top for a delicious meal!


Quinoa & Shrimp Paella

Yields: 7 servings | Serving Size: 1 cup | Calories: 273 | Total Fat: 6 g | Saturated Fat: 1 g | Trans Fat: 0 g | Previous Points: 5 | Points Plus:7 | Cholesterol: 125 | Carbohydrates: 33 g | Sodium: 412 mg | Dietary Fiber: 5 g | Sugars: 3 g | Protein: 22 g |

1 yellow onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 1/2 cups dry quinoa, 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
1/2 teaspoon Spanish paprika
1/2 teaspoon 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 teaspoon seafood seasoning (click for recipe)
1 pound large shrimp, peeled and deveined, thawed

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.


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