Shrimp and Quinoa Paella

Name: Shrimp and Quinoa Paella
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 450 g Shrimp; 185 g quinoa; 750 ml chicken broth; 150 g onions; 200 g bell peppers; 150 g peas; 400 g tomatoes; 0.5 tsp saffron; 1 tbsp paprika; 15 g garlic; 30 ml olive oil; 5 g salt; 2 g pepper

A gluten-free twist on the classic Spanish paella, using quinoa instead of rice. Packed with shrimp, vegetables, and flavorful spices. Great for make-ahead entertaining.

Total: 1 h 30 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 385
Protein: 32 g
Fat: 12 g
Carbs: 38 g

Ingredients

for 4 servings

Shrimp450 g
quinoa185 g
chicken broth750 ml
onions150 g
bell peppers200 g
peas150 g
tomatoes400 g
saffron0.5 tsp
paprika1 tbsp
garlic15 g
olive oil30 ml
salt5 g
pepper2 g

Method

6 steps

Heat olive oil in a large pan over medium heat and sauté onions and garlic until softened.
Add shrimp to the pan and cook until lightly browned, then remove and set aside.
Add quinoa, chicken broth, diced tomatoes, saffron, paprika, salt, and pepper to the pan.
Bring to a boil, then reduce heat and simmer for 15 minutes until quinoa is tender.
Stir in bell peppers and peas, then return the shrimp to the pan.
Cook for an additional 5 minutes until the shrimp are pink and cooked through.