TOP RECIPE SEARCHES
Salmon, Bbq Sauce, Baked Salmon
Quinoa Paella with Shrimp

Submitted by:

Smart Balance

Articles You May Find Interesting

A Healthier, Heartier Chili—With a Side of Revelation

Before I launch into what went wrong during this week’s cooking endeavor and the numerous lessons I learned, I’ll go right ahead and spoil the ending by saying upfront that my chili was darn good!...

Kickin’ Cole Slaw

The food we often enjoy at summer gatherings and picnics is not healthful. This recipe for cole slaw is a better option than the usual heavy version. The flavorful vinaigrette will make this a...

All Hail Kale!

I’ll be honest: I can be a mindless eater. I’m that person who curls up on the sofa to watch reality TV with the entire bag of pretzels in my lap. I chain-eat chips, unknowingly polish off a bowl of...

Quinoa, a high-protein and nutrient-rich grain, adds a new twist to a familiar Spanish dish.

Recipe Ingredients

1/3 cup finely chopped onion
1 clove garlic, pressed
1/4 tsp pepper flakes
1 tbs Smart Balance® Cooking Oil
1/2 tsp smoked paprika
2 cups reduced-sodium chicken broth
1 tbs tomato paste
1 cup dry quinoa
12 oz frozen peeled and deveined shrimp, thawed
1 cup frozen green peas
1/4 cup drained and chopped sun-dried tomatoes in oil

Recipe Steps

In a 10-inch skillet, sauté onion, garlic and pepper flakes in oil for 2 minutes or until onion is softened. Stir in paprika.

Add broth and tomato paste and stir until mixed. Bring to a boil. Add quinoa and return to a boil. Reduce heat to medium and cook, covered, for 12 minutes, stirring occasionally.

Place shrimp on top of quinoa; cover and cook 3 minutes longer.

Add peas and tomatoes to skillet; cover and cook 2 to 3 minutes more. Stir before serving.

Nutrition Facts

Serves 4
Nutrition per serving
Calories 310
Fat 8 g
Saturated Fat 0.9 g
Trans Fat 0 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 3.5 g
Omega-3 Fatty Acids 670 mg
Omega-6 Fatty Acids 2,508 mg
Cholesterol 126 mg
Sodium 406 mg
Carbohydrate 36 g
Fiber 6 g
Protein 23 g