Shrimp & Quinoa Paella

This recipe is very forgiving, feel free to exchange any of vegetables.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  tablespoons extra virgin olive oil, divided
• 1  lb frozen shrimp, small ready-to-eat
• 1  large onion, diced
• 2  green bell peppers, diced
• 1  cup fresh corn
• 2  medium tomatoes, diced
• 2  teaspoons dried parsley
• 1  teaspoon dried dill
• 1  teaspoon mild curry powder
• 1⁄4 teaspoon cayenne (to taste)
• 2  garlic cloves, minced
• 1  cup  low sodium vegetable broth
• 1 (8 ounce) bottle  clam juice
• 1  tablespoon lemon juice
• 1  cup quinoa, rinsed

Directions

1. Heat 1 T oil in a dutch oven or pot over medium-high heat.
2. Add shrimp, onion, bell peppers and corn and saute for 5 minutes.
3. Add all remaining ingredients (including the extra 1T oil). Bring to a boil, then cover, reduce to a simmer and cook for 15 minutes.
4. Remove the lid, turn heat to high and boil off the extra liquid.
5. Serve hot.