Scallop-Quinoa Paella

Scallop-Quinoa Paella
Servings: 4 Prep 15 mins Cook 20 mins

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

Make It

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 Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 436, Fat, total (g): 11, chol. (mg): 56, sat. fat (g): 1, carb. (g): 50, fiber (g): 8, pro. (g): 38, sodium (mg): 799, Percent Daily Values are based on a 2,000 calorie diet.