- cal. (kcal) 436
- Makes: 4 servings
- Prep: 15 mins
- Cook: 20 mins
large sweet peppers, seeded and sliced
large onion, chopped
cloves garlic, sliced
14 1/2 -
reduced-sodium chicken broth
marinated artichoke hearts, drained and cut into quarters
frozen peas, thawed
- Heat a large skillet over medium-high heat. Add oil, peppers, onion and garlic. Cook, stirring occasionally, for 5 minutes.
- Stir in chicken broth, 1 cup water, quinoa, artichoke hearts, peas, salt and pepper. Bring to a simmer and add scallops. Simmer, covered, for 12 to 15 minutes or until quinoa is tender and scallops are cooked through.
- Allow to stand 5 minutes, covered, before serving.
Nutrition Information for Scallop-Quinoa PaellaServings Per Recipe: 4
PER SERVING: 436 cal., 11 g total fat (1 g sat. fat), 56 mg chol., 799 mg sodium, 50 g carb. (8 g fiber), 38 g pro.