Seafood Paella

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I’m lucky enough to live in the west coast and have an abundance of fresh seafood around and as soon as I seen the mussels in the store I knew I had to make a paella (plus they were dirt cheap! $6.50 for about 30). I had some shrimp and salmon in my freezer that I thawed out to add to this yummy and healthy dish. I also used quinoa instead of the standard rice that this dish usually has. Recipe below ⬇

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Seafood Paella

Ingredients:

•2 bell peppers (red, yellow), grilled and chopped
•1 small onion, sliced in 1/2-inch-thick rounds, grilled and chopped
• 3/4 pound raw shrimp (appx. 15-20), peeled and deveined
•3 tablespoons extra-virgin olive oil
•3 garlic cloves, minced
• 4 large mushrooms, sliced
• 4 cups reduced-sodium chicken broth
•1/4 teaspoon Himalayan salt
•2 cups quinoa (or rice)
•1/2 cup peas
•18-25 mussels or clams
•4oz Salmon
•cilantro or parsley for garnish
•Pepper and other seasonings as desired

Method:
1. Slice bell peppers in half, remove seeds and grill on preheated
grill until char marks visible and slightly cooked (peel skin if desired). Set aside and grill onion slices until slightly translucent. Chop bell peppers and onion.

2. Thread shrimp onto skewers. Lightly brush with olive oil.

3. Heat oil in a large paella pan or large high-sided skillet over medium heat. Add the bell peppers, onion, mushrooms and garlic and cook stirring until fragrant 2-4 minutes. Stir in broth and salt; bring to a boil. Add quinoa and stir just to combine. Reduce heat to a gentle simmer and cook uncovered for 10 minutes, stir sides in and cook for about 5-10 minutes more until liquid absorbed, stirring every few minutes. Add peas
once liquid is absorbed, stirring in gently.

4. While quinoa is cooking place the skewered shrimp, mussels and
salmon on the grill. Grill the salmon for about 3-5 minutes per side, chop into chunks and place in large bowl. Grill the shrimp until firm and pink, 1 to 2 minutes per side, remove from the skewers and place in bowl with salmon. Grill the mussels until their shells pop open, 4-8 minutes total. (Discard any mussels that don’t open.) Set aside.

5. When the quinoa is done, remove from the heat, and add the seafood plus any accumulated juices over the rice, add mussels on top and sprinkle with fresh cilantro.

Serves appx. 8

Enjoy ✌

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Southwest Quinoa Salad

Looking for a way to spice up your quinoa? I know it can be pretty bland by itself so I like to mix it into salads or make a large batch and have meal prep done for the week! It is also a great pot luck dish. Recipe below!

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Southwest Quinoa Salad

 
Ingredients:

•1 Cup Dry Quinoa

•2 Cups Water

•1 large bell pepper, chopped

•1 large green onion, chopped

•2 Roma tomatoes, guts removed & chopped

•½ jalapeño, seeded & minced (keep seeds if you like spicy)

•1 large handful cilantro, minced

•1 can (341ml) corn niblets (no sugar/salt)

•1 can (540ml) black beans (no salt)

•½ tsp cumin

•½ tsp salt

•½ tsp pepper

•½ tsp onion powder

•Dash chili powder

•2 limes, squeezed

 
Directions:

Cook quinoa with water and let cool for approximately 2 hours.  Prepare all vegetables and mix all remaining ingredients together with cooked/cooled quinoa. Rest for about 30 minutes or longer for flavours to develop (best overnight). Top with avocado, salsa, greek yogurt, cilantro or whatever you like! Enjoy. Makes a lot! I would say it would make at least 8 servings.

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Feel free to add some cooked chicken breast for extra protein!

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Quinoa Salad

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Fresh veggies growing in the garden means salad time. I have an abundant amount of different cherry tomatoes growing and also very happy with my lemon cucumbers, huge crop this year 🙂

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I used a lemon cucumber, indigo fire cherry tomatoes and cilantro in this salad from my garden.

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This is by far my favorite salad I could eat it every day for lunch! It is also a great dish to bring to a potluck.

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Here’s the recipe:

Salad:
•1-1/2 Cup cooked quinoa
•1 medium bell pepper, chopped
•15 cherry tomatoes, halved
•1 lemon cucumber, chopped (add more cucumber if you don’t have)
•1/2 cucumber, chopped
•Handful cilantro, minced
•S&P

Dressing:
•1 medium lemon, squeezed
•2Tbsp extra virgin olive oil
•Dash each dried spices: onion powder, oregano, garlic, S&P

Optional: Sprinkle of hemp hearts for top

Method:
Cook quinoa 2 hours before preparing and let cool (I cooked 1 cup dry and saved remaining). Whisk dressing together and set aside. Prepare veggies and toss in large bowl, add cooled quinoa. Pour dressing over salad and toss well. Place in fridge to let flavors develop for at least 20 minutes before serving. Leftovers can be stored for a few days in fridge.

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Enjoy!