Place shrimp in a small bowl, sprinkle with 1/4 tsp sweet paprika, 1/4 tsp smoked paprika and 1/4 tsp onion powder, toss to coat.
Heat olive oil in 12-inch stainless steel skillet (with lid) over medium-high heat, cook shrimp until seared, about 3 min per side. Remove from pan, Set aside.
Add chicken sausage, cook until browned, remove from pan, set aside.
Add the onion and bell peppers, cook stirring frequemtly, until onions and peppers have softened, about 6 to 8 min.
Add garlic, tomatoes and tomato paste, stir until combined.
Add saffron, remaining 1/4 tsp smoked paprika, salt, pepper, chicken broth and peas, and bring to a simmer. Add quinoa, stir and evenly distribute. Add the lid to the pan at a vent, adjust heat to maintain a simmer. Cook without stirring for 15 to 17 minutes, or until and quinoa is cooked through.
Place the shrimp and sausage on top, replace lid and cook for 1 min or until shrimp and sausage are warmed.
Sprinkle with parsley just prior to serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1790g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 166 (19%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||25 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 39.7mg||12 %|
|Sodium 1887.9mg||65 %|
|Potassium 2650.5mg||70 %|
|Total Carbohydrate 142.9g||42 %|
|Dietary Fiber 23.6g||94 %|
|Sugars, other 119.3g|
|Protein 39.2g||56 %|
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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: 867
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