Quinoa & Prawn Power Paella!

Quinoa & Prawn Power Paella

Serves: 7

Protein: 22 g per serving

Ingredients

• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 350g dry quinoa, rinse well
• 750 ml chicken stock - low salt ideally
• 1/4 teaspoon crushed red pepper flakes
• 1 bay leaf
• 1/2 teaspoon saffron threads (optional, Tumeric)
• 1/2 teaspoon Spanish paprika
• 1/2 teaspoon black pepper
• sea salt to taste
• 1/2 cup sliced sun-dried tomatoes, packed in olive oil
• 1 red bell pepper sliced
• 200g frozen green peas
• 450g king prawns raw

Method: 

In a large deep frying pan, heat oil to medium-low and fry onions until tender, about 5 minutes. Add sliced bell pepper strips and fry an additional 4 minutes. Add garlic and fry 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.

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.