Fall vegetable shrimp quinoa paella with turmeric

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 🙂

 

Ingredients:

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.