Shrimp Quinoa Paella Recipes

SHRIMP & QUINOA PAELLA

Shrimp & Quinoa Paella image

Make and share this Shrimp & Quinoa Paella recipe from Food.com.

Provided by TattooedMamaof2

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons extra virgin olive oil, divided
1 lb frozen shrimp, small ready-to-eat
1 large onion, diced
2 green bell peppers, diced
1 cup fresh corn
2 medium tomatoes, diced
2 teaspoons dried parsley
1 teaspoon dried dill
1 teaspoon mild curry powder
1/4 teaspoon cayenne (to taste)
2 garlic cloves, minced
1 cup low sodium vegetable broth
1 (8 ounce) bottle clam juice
1 tablespoon lemon juice
1 cup quinoa, rinsed

Steps:

Heat 1 T oil in a dutch oven or pot over medium-high heat.
Add shrimp, onion, bell peppers and corn and saute for 5 minutes.
Add all remaining ingredients (including the extra 1T oil). Bring to a boil, then cover, reduce to a simmer and cook for 15 minutes.
Remove the lid, turn heat to high and boil off the extra liquid.
Serve hot.

Nutrition Facts : Calories 455.6, Fat 12.2, SaturatedFat 1.6, Cholesterol 239.1, Sodium 1295.2, Carbohydrate 52.6, Fiber 7, Sugar 7.9, Protein 35.2

QUINOA PAELLA

Quinoa Paella image

A one-pot wonder inspired by a recipe from Chilean chef Maria Eugenia Terragno. I make this with homemade lean turkey chorizo to cut down on calories.

Provided by rpgaymer

Categories One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 cups quinoa, rinsed well
2 tablespoons olive oil
1 lb chorizo sausage, peeled
5 garlic cloves, coarsely chopped
2 red bell peppers, seeded and roughly chopped
1 serrano pepper, minced
1 onion, chopped
2 teaspoons salt
1/2 teaspoon black pepper
1 cup frozen lima beans
1 (15 ounce) can cannellini beans
2 tomatoes, seeded and chopped
4 cups chicken stock
2 tablespoons parsley, chopped
2 lemons, cut into wedges

Steps:

Cover quinoa with cold water and soak for 15 minutes. Drain and set aside.
Heat a large saucepan over medium-high heat; add the quinoa and cook, stirring, until toasted, for 15 minutes. Transfer to a bowl and set aside.
Return pan to medium heat. Add oil and chorizo; cook, stirring occasionally to break chorizo into pieces, for about 10 minutes.
Add garlic, bell peppers, serrano pepper, onion, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
Stir in quinoa, both beans, tomatoes, and stock. Bring to a boil, reduce heat to low and cook uncovered until liquid is slightly reduced, around 15 minutes. Remove from heat and cover; let sit for 10 minutes.
Uncover and stir in parsley. Serve with lemon wedges on the side.

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