This recipe is from the fabulous Skinny Ms. – please see the original here. I adapted it slightly, using vegetable stock instead of chicken broth, in order to keep the recipe pescetarian. I also didn’t have time to make the seafood seasoning, which I’m sure enhances this dish even more, but it was delicious without. This is a delicious and easy meal to make, and is totally guilt free. I added some olive oil, rosemary and pink Himalayan salt flat bread on the side, but it wasn’t needed. The paella is satisfying and filling on its own. Here’s how I made it:

Quinoa & Prawn Paella
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  1. 1 yellow onion, diced
  2. 2 cloves garlic, minced
  3. 1 tablespoon olive oil
  4. 1 1/2 cups dry quinoa, rinse well
  5. 3 cups vegetable broth
  6. 1/4 teaspoon crushed red chilli flakes
  7. 1 bay leaf
  8. 1/2 teaspoon saffron threads (optional, Tumeric)
  9. 1/2 teaspoon smoked paprika
  10. 1/2 teaspoon black pepper
  11. Kosher or sea salt to taste
  12. 1/2 cup sliced sun-dried tomatoes, packed in olive oil
  13. 1 red bell pepper, cored, seeded & membrane removed, sliced into 1/2" strips
  14. 1 yellow bell pepper, cored, seeded & membrane removed, sliced into 1/2" strips
  15. 1 cup frozen green peas
  16. 450g jumbo king prawns, peeled and deveined, thawed
  1. In a large skillet, heat oil to medium-low and sauté onions until tender, about 5 minutes. Add sliced bell pepper strips and sauté an additional 4 minutes. Add garlic and sauté 1 minute. Add quinoa, broth, chilli flakes, bay leaf, saffron (be sure to rub the threads for flavor release), paprika, black pepper and salt. Cover and bring to a boil, reduce heat to a low boil, and continuing cooking approximately 10 minutes or until most of the liquid has been absorbed.
  2. Add sun-dried tomatoes, peas and prawns, cover and continuing cooking 5 minutes. Remove from heat, leave covered and allow to set 10 minutes. Remove the bay leaf and serve.
Adapted from Skinny Ms.
Adapted from Skinny Ms.
The Pescetonian
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