Try this Scallop-Quinoa Paella recipe, or contribute your own.
Suggest a better description1. 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.
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Serving Size: 1 Serving (487g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 515 | ||
Calories from Fat: 72 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 59.1mg | 18 % | |
Sodium 459.9mg | 16 % | |
Potassium 1314.4mg | 35 % | |
Total Carbohydrate 65g | 19 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 56.3g | ||
Protein 43.9g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 515
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