Diabetes Forecast

Quinoa Seafood Paella

Per Serving

Quinoa Seafood Paella

Makes: 8 servings
Serving Size: 1 cup
Calories 210
Fat 4 g
Saturated Fat 0.6 g
Trans Fat 0 g
Carbohydrate 23 g
Fiber 3 g
Sugars 5 g
Cholesterol 195 mg
Sodium 260 mg
Potassium 590 mg
Protein 21 g
Phosphorus 335 mg
Choices: Starch 1, Nonstarchy Vegetable 1, Lean Protein 2
  • Makes: 8 servings
  • Serving Size: 1 cup
  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes


1 Tbsp. extra-virgin olive oil
1 onion, finely chopped
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
4 garlic cloves, minced
1 Tbsp. tomato paste
1 tsp. Spanish saffron threads
1 cup quinoa
2 cups unsalted chicken broth
10 oz. canned diced tomatoes
1/4 tsp. coarse salt
1 lb. large wild shrimp, peeled and deveined (about 30)
1 lb. calamari rings
3 Tbsp. chopped fresh flat-leaf parsley
1 lemon, cut into 8 wedges


  1. Heat the oil in a large nonstick skillet or paella pan over medium-high heat. Add the onion, bell peppers, and garlic. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
  2. Add the tomato paste and saffron to the skillet, stirring until well mixed. Add the quinoa, broth, tomatoes, and salt; bring to a boil. Reduce the heat to medium-low. Cover and simmer until the liquid is absorbed and the quinoa is tender, about 20 minutes.
  3. Tuck the shrimp and calamari into the quinoa mixture. Cover until the shrimp and calamari are cooked through, about 5 minutes.
  4. Remove from the heat. Sprinkle with parsley and garnish with lemon wedges. Serve directly from the skillet, or add to a serving platter.

Tip: Quinoa is covered with saponin, a natural but bitter-tasting compound. Wash thoroughly before cooking.

Recipe adapted from Latin Comfort Foods Made Healthy by Ingrid Hoffmann. Available fall 2018 from shopdiabetes.org, 800-232-6733, or bookstores nationwide.


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