Yield: 6 servings
1 1/2 c Quinoa, rinsed 1 c Peas
2 c Cooked chicken 2 Sweet red peppers, sliced
- cut in 1"- 2" pieces 1/8 ts Saffron (or more to taste)
3 c Chicken stock Salt to taste
1/4 c Olive oil 1/2 lb Chorizo or other sausage
2 Garlic cloves, minced Red pepper to taste
1 Onion, chopped 6 lg Raw shrimp
1 cn Black olives 12 Scrubbed clams in shell
Saute onion and garlic in half the olive oil. Add quinoa and saffron and
saute. In another pan, saute chicken and sausage in remaining olive oil
until brown. Add chicken, sausage, olives, peas and stock to quinoa
mixture. Add salt to taste. Mix well.
Bake in large covered casserole dish at 350 F. until quinoa has absorbed
all liquid (about 45 minutes). Add shrimp, clams and sweet red peppers.
Cover and bake an additional 10 minutes.
Source: Ancient Harvest Quinoa recipe leaflet Typed for you by Karen
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