2 tablespoon olive oil
1 medium onion, diced
5 cloves garlic, minced
1 green or red pepper, diced
1 1/3 cup low-sodium chicken broth
1 tablespoon smoked paprika
2 teaspoon cayenne pepper
1 cup quinoa
Kosher salt and pepper
2 pieces of Smoked Chicken Andouille sausage, slice diagonally
3/4 cup diced fire-roasted tomatoes with juice
8-10 Maine clams, scrubbed and steam separately
6 squid, cleaned & cut in rings
6 sea scallops, cooked separately
Heat the pot over medium heat olive oil, add the onions, garlic, and bell peppers. Saute vegetables until almost tender. Then add chicken broth, smoked paprika, cayenne pepper, and quinoa. Season with salt and pepper. Cover and bring mixture to a simmer. Reduce the heat to low, and cook for 25 minutes.
Stir in the sausage and tomatoes. Cover and continue to simmer until quinoa is cooked, about 30 minutes. Add squid and stir into the quinoa mixture. Cover and continue to cook until the squid is cooked through.
Remove the pot from heat and let is rest for 5 minutes. Serve in a bowl top with cooked clams and scallops.
*We love QUINOA!!! We have been trying to cook it as many ways as possible. We are replacing rice and eating quinoa more….I’m glad that we did. enJOY!!!