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Scallop-Quinoa Paella

Scallop-Quinoa Paella

Nutrition Facts
  • cal. (kcal) 436
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 20 mins
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Ingredients

  • 1 tablespoon olive oil
  • 2 large sweet peppers, seeded and sliced
  • 1 large onion, chopped
  • 3 cloves garlic, sliced
  • 1 14 1/2 - ounce can reduced-sodium chicken broth
  • 1 1/4 cups quinoa
  • 1 6 - ounce jar marinated artichoke hearts, drained and cut into quarters
  • 1 cup frozen peas, thawed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds sea scallops

Directions

  1. Heat a large skillet over medium-high heat. Add oil, peppers, onion and garlic. Cook, stirring occasionally, for 5 minutes.
  2. 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.
  3. Allow to stand 5 minutes, covered, before serving.

Nutrition Information for Scallop-Quinoa Paella

Servings 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.

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