| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Quinoa, rinsed |
| 2 |
c |
Cooked chicken cut in 1"- 2" pieces |
| 3 |
c |
Chicken stock |
| 1/4 |
c |
Olive oil |
| 2 |
|
Garlic cloves, minced |
| 1 |
|
Onion, chopped |
| 1 |
cn |
Black olives |
| 1 |
c |
Peas |
| 2 |
|
Sweet red peppers, sliced |
| 1/8 |
ts |
Saffron (or more to taste) |
|
|
Salt to taste |
| 1/2 |
lb |
Chorizo or other sausage |
|
|
Red pepper to taste |
| 6 |
lg |
Raw shrimp |
| 12 |
|
Scrubbed clams in shell |
INSTRUCTIONS
Saute onion and garlic in half the olive oil. Add quinoa and saffron and
saute. In another pan, saute chicken and sausage in remaining olive oil
until brown. Add chicken, sausage, olives, peas and stock to quinoa
mixture. Add salt to taste. Mix well.
Bake in large covered casserole dish at 350 F. until quinoa has absorbed
all liquid (about 45 minutes). Add shrimp, clams and sweet red peppers.
Cover and bake an additional 10 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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