Ingredients
3 cups cooked Quinta Quinoa
1/4 cup hot water
1/4 teaspoon saffron threads
8 ounces thinly sliced Spanish chorizo sausage
1 1/2 pounds medium shrimp, peeled and deveined
1 teaspoon olive oil
1 cup diced vidalia onion
1 medium orange bell pepper, diced
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/4 teaspoon ground turmeric
1/4 teaspoon crushed red pepper
1 cup frozen peas, thawed
1 (14.5-ounce) can diced fire-roasted tomatoes (I used Muir Glen Organic)
1/2 teaspoon liquid smoke
Instructions
In a small bowl, add the saffron to the water and set aside.
In a large skillet, cook the sausage over medium heat until brown and transfer to a bowl using a slotted spoon. Add the shrimp to the pan and cook until opaque, approximately 2-3 minutes each side. Transfer the shrimp to the bowl with the sausage. Add the olive oil and onion to the pan. Cook the onion until softened and starts to brown. Add the diced pepper and cook until softened. Stir in the garlic and cook for one minute. Add the paprika, turmeric, red pepper and saffron water to the pan, stirring to combine.
Add the sausage and shrimp back to the pan. Stir in the quinoa, peas, tomatoes and liquid smoke. Continue to cook over low heat until everything is heated through, approximately 5 minutes. Serve immediately.
Recipe adapted from The Suburban Soapbox.
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