Quinoa Paella with Chicken and Sausage
They say quinoa is a super-food due to its unique high protein content. Regardless, it’s delicious – and this recipe is really an incredible way to prepare it. A play on a classic Spanish paella, it is really easy to make and takes minimal preparation time. With chicken and sausage it’s a meal in a bowl and the richly flavoured sauce will keep them coming back for more. Definitely adding this one to my favourites list!
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Quinoa Paella with Chicken and Sausage
Adapted from Lorna Sass
Serves: 4
Quinoa Paella with Chicken & Sausage
Ingredients:
1 lb boneless skinless chicken thighs, cut into 1 inch cubes
Salt and freshly ground black pepper
1 tablespoon olive oil
1 teaspoon Spanish Smoked Paprika
1 clove garlic, minced
1/2 teaspoon red pepper flakes
3.5 cups chicken broth
1 tablespoon tomato paste
2 cups quinoa
1/2 cup Merguez sausage, sliced
1/2 cup roasted red peppers, julienned
3 tablespoons parsley, chopped
Preparation:
- Season chicken with salt and pepper. In a deep sauté pan heat the oil over High heat. Brown the chicken, using tongs to turn, about 2 minutes per side. Transfer to a plate.
- Turn off heat and let pan cool for a moment. Stir in the paprika, garlic and red pepper flakes into the hot oil in the pot.
- Stir the broth into the pot, making sure to deglaze the pan. Blend in the tomato paste and bring to a boil over High heat. Stir in the quinoa and sausage. Cover and reduce heat to Medium. Cook for 12 minutes.
- Add salt to taste. Stir in chicken. Cover and cook over Low heat until quinoa is done and the chicken should be cooked through. This should take 2-3 minutes. If the mix seems dry, add a bit more broth to the pan.
- Stir in the roasted peppers. Cover and let sit for 1 minute. Stir in parsley just before serving.
Filed under: Recipe on April 28th, 2012