2 cups quinoa (in the rice aisle, near the couscous)
1 chopped red union
2 cloves chopped garlic
1 tsp olive oil + 1 tbls olive oil
1/2 tsp saffron
3 cups vegetable broth
1 chopped red bell pepper
1 cup of frozen peas
1 lb mussels
1/2 lb peeled shrimp
1/2 lb chorizo thinly sliced
2 oz white cooking wine
Salt and Black Pepper to taste
Sauté onions in oil for a few minutes until it’s translucent. Add garlic and stir for an additional minute.
Stir in saffron and quinoa.
Add the broth, bring to a boil and then simmer for 15 minutes.
In a separate pan, sauté red bell pepper, shrimp and chorizo.
In another pan, boil mussels in the white wine for about 5 minutes.
Add frozen peas. Stir in bell peppers and shrimp. Add salt and pepper to taste.
Plate the dish and top with mussels and lime wedges.
For vegetarians: try zucchini, eggplant or any other veggies that look appetizing in the market.
For non-seafood eaters: try chicken and chorizo with chicken broth.
Quinoa contains more protein than any other grain – it's also high in fiber, minerals and a great source of vitamins.