Paellaquinoa
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Quinoa, rinsed |
| 2 | cups | Cooked chicken cut in 1\"- 2\" pieces |
| 3 | cups | Chicken stock |
| ¼ | cup | Olive oil |
| 2 | Garlic cloves, minced | |
| 1 | Onion, chopped | |
| 1 | can | Black olives |
| 1 | cup | Peas |
| 2 | Sweet red peppers, sliced | |
| ⅛ | teaspoon | Saffron (or more to taste) |
| Salt to taste | ||
| ½ | pounds | Chorizo or other sausage |
| Red pepper to taste | ||
| 6 | larges | Raw shrimp |
| 12 | Scrubbed clams in shell | |
Directions
Saute onion and garlic in half the olive oil. Add quinoa and saffron and saute. In another pan, saute 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 F. until quinoa has absorbed all liquid (about 45 minutes). Add shrimp, clams and sweet red peppers. Cover and bake an additional 10 minutes.
Source: Ancient Harvest Quinoa recipe leaflet Typed for you by Karen Mintzias