Ingredients

• 1 Yellow Onion, Diced
• 2 Cloves of Garlic, Minced
• 1 Tablespoon EVOO
• 1½ Cups Dry Quinoa
• 3 Cups Chicken Broth
• ¼ Teaspoon Crushed Red Pepper Flakes
• 1 Bay Leaf
• ½ Teaspoon Saffron Threads (Optional, Turmeric)
• ½ Teaspoon Spanish Paprika
• ½ Teaspoon Black Pepper
• ½ Cup Sliced Sun-Dried Tomatoes, Pack in Olive Oil
• 1 Red Bell Pepper, Cut into ½-inch Strips
• 1 Cup Frozen Green Peas
• 1 Teaspoon Seafood Seasoning
• 1 Pound Large Shrimp, Peeled and Deveined

Directions

1. While preparing quinoa, sprinkle shrimp with a pinch of salt and seafood seasoning. Refrigerate until ready to use.
2. 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, chicken broth, red pepper flakes, bay leaves, saffron, 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.
3. Add sun-dried tomatoes, peas and shrimp, cover and continuing cooking 5 minutes.
4. Remove from heat, leave covered and allow to set 10 minutes.
5. Remove the bay leaf and serve.