INGREDIENTS:

2 tbsp olive oil
1 6-oz boneless, skinless chicken breast, cut into ½-inch cubes
1 yellow onion, finely chopped
1 each red and yellow bell pepper, finely chopped
3 cloves garlic, finely sliced
1 tbsp each ground cumin and paprika
1 cup quinoa, rinsed
2½ cups chicken, vegetable or fish broth
Juice and zest of 1 lemon
1 tsp red pepper flakes, or to taste
Sea salt and ground black pepper, to taste
1 lb peeled and deveined medium to large shrimp (fresh or frozen and thawed)
1 cup frozen peas

INSTRUCTIONS:

In a large skillet or paella pan on medium-high, heat oil. Add chicken, onion, bell peppers, garlic, cumin and paprika and sauté for 2 to 3 minutes.
Add quinoa, broth, lemon zest and juice, pepper flakes, salt and pepper. Cover and bring to a boil, then reduce heat to a simmer on medium-low and continue to cook, stirring occasionally, until most of the liquid is absorbed and quinoa becomes a little tender (but not soggy), about 7 to 8 minutes. Add a little more stock, if required, to maintain a moist consistency.
Add shrimp and peas and cover until shrimp is cooked and quinoa is al dente, about 5 to 8 minutes. Season with additional salt and pepper.
PNC CLIENTS- 1/8TH OF RECIPE=1/2GRAIN, 3MEAT, 3 VEG
by Clean Eating Magazine