This dish combines the health benefits of turmeric, bone broth, quinoa, vegetables and protein packed shrimp. Normally paella is made with rice, which I try to avoid these days for two reasons, blood sugar and arsenic. Substituting quinoa for rice is my Asian dishes has worked out well so far so I thought why not a Spanish dish?
Plus I finally got to use my saffron, the door is now open!
Another bonus!! This is a one pan meal 🙂
3 tbsp (plus) olive oil
2 cups chopped butternut squash
1/4 red onion chopped
1/2 a red bell pepper chopped
4 small chocolate peppers chopped ( substitute any vegetable you would like here) asparagus would be wonderful!!! Next time 🙂
1 large or 2 small slice bacon chopped
1 lb shrimp or chicken just be sure to buy wild shrimp and or organic chicken OR skip the meat and save $, the quinoa is full of protein so really you don’t NEED it, but it tastes good 🙂
1 cup quinoa
2.5 -3 cups chicken broth (depending on how many vegetables you have with your quinoa)
1 pinch saffron
2 tbsp turmeric
S&P to taste
Use a large pan, add the olive oil and heat on medium heat. Add the squash, onions, peppers and any other vegetables plus the bacon. Cook until a bit softened or about 4 minute. Add the chicken broth and quinoa, season with the saffron, S&P and turmeric and turn the heat up until it boils, reduce to low and cook for 14 minutes. Add shrimp and cook an additional 6 minutes or until broth is absorbed. NOTE: If your doing chicken you’ll want to start that with the veggies.
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