Quinoa Paella with Shrimp

Quinoa Paella with Shrimp

  • Prep:
  • Cook Time: 20 min
  • Total: 20 min
  • Serving: 4 People

Quinoa is a high protein and nutrient rich grain and it adds a new twist to a familiar Spanish dish.


  • 1/3 cup finely chopped onion
  • 1 clove garlic, pressed
  • 1/4 teaspoon pepper flakes
  • 1 tablespoon Smart Balance cooking oil
  • 1/2 teaspoon smoked paprika
  • 2 cups reduced-sodium chicken broth
  • 1 tablespoon tomato paste
  • 1 cup dry quinoa
  • 12-ounces frozen, peeled, and deveined shrimp, thawed
  • 1 cup frozen green peas
  • 1/4 cup drained and chopped sundried tomatoes in oil


  1. In a 10-inch skillet, sauté onion, garlic, and pepper flakes in oil for 2 minutes, or until onion is softened; stir in paprika; add broth and tomato paste and stir until mixed; bring to a boil. Add quinoa and return to a boil. Reduce heat to medium and cook, covered, for 12 minutes, stirring occasionally.
  2. Place shrimp on top of quinoa, cover and cook 3 minutes longer.
  3. Add peas and tomatoes to skillet, cover and cook 2 to 3 minutes more. Stir before serving.
  4. Nutrition facts: Per serving – 310 calories, 8 g fat, 0.9 g saturated fat, 0 grams trans fat, 3.1 g polyunsaturated fat, 3.5 g monounsaturated fat, 670 mg Omega-3 fatty acids, 2508 mg Omega-6 fatty acids, 126 mg cholesterol, 406 mg sodium, 36 g carbohydrate, 6 g fiber, 23 g protein


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