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Paella with Quinoa
This is neither what I would call low fat nor low sodium, but it's good. I suppose you could either cut down on the olives, or eliminate them, to bring the sodium to tolerable limits, but then the paella isn't quite so tasty. Once again, the same dilemma - reduce the fat, or reduce the sodium???

(Serves 6)

1½ cups quinoa (rinsed)
½ lb.  boneless chicken breast, cubed
3 cups chicken stock (defatted, low sodium)
¼ cup olive oil
2 cloves garlic, minced
1 onion, chopped
1 can black olives
1 cup green peas
2 small sweet red peppers, seeded and sliced
saffron to taste
salt to taste (OPTIONAL)
½ lb. chorizo or other spicy sausage (I used spicy turkey sausage)
6 large raw shrimp (cleaned)
12 clams, scrubbed

Sauté the onion and garlic in half of the olive oil. Add the quinoa and sauté. In another skillet, sauté the chicken and sausage in the remaining olive oil until browned. Add the meats, olives, peas and chicken stock to the quinoa and mix well.

Bake in a large covered casserole until the quinoa has absorbed all liquid, about 45 minutes. Add the shrimp, clams, and red peppers. Cover and bake an additional 10 minutes.

Calories
563
Protein (g)
40.8
Cholesterol (mg)
129
Fat (g)
24.6
Carbs (g)
44.7
Sodium (mg)
1267



Calories from:
Fat
39.3%
Carbs
31.8%
Protein
29%

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