Shrimp (peeled and deveined): 85g (3 oz), Quinoa (uncooked): 40g (1/4 cup), Chicken broth (low-sodium): 120ml (1/2 cup), Bell pepper (red): 50g (1/2 cup, diced), Peas (frozen): 30g (1/4 cup), Tomato: 50g (1/2 medium, diced), Onion: 25g (1/4 cup, diced), Garlic: 3g (1 clove, minced), Saffron threads: 0.1g (pinch), Paprika: 1g (1/4 tsp), Turmeric: 1g (1/4 tsp), Olive oil: 5ml (1 tsp), Lemon juice: 5ml (1 tsp), Fresh parsley: 5g (1 tbsp, chopped), Salt: 1g (pinch), Black pepper: 1g (1/4 tsp)
1. Heat 5ml olive oil in a large skillet over medium heat. 2. Add 25g diced onion and cook until translucent, about 3 minutes. 3. Add 3g minced garlic and cook for 30 seconds. 4. Add 50g diced bell pepper and cook for 2 minutes. 5. Add 40g uncooked quinoa, 1g paprika, 1g turmeric, and a pinch of saffron threads. Stir to coat. 6. Add 50g diced tomato and 120ml chicken broth. Bring to a simmer. 7. Cover and cook for 15 minutes, until quinoa is almost tender. 8. Add 85g shrimp and 30g frozen peas on top of the quinoa. Cover and cook for another 5 minutes until shrimp are pink and opaque. 9. Season with a pinch of salt and 1g black pepper. 10. Remove from heat and drizzle with 5ml lemon juice. 11. Serve garnished with 5g chopped parsley.
