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Peruvian Paella with Spinach and Feta Chicken Sausage

http://alfrescoallnatural.com/images/default-source/al-fresco-recipes/0509_af_spft_peruvianpaella.jpg 25 mins 10 min 15 min 6

12 oz al fresco Spinach & Feta Chicken Sausage, fully cooked

1 Cup dry Quinoa

2 Cups Water

3 Tbsp extra virgin olive oil

1/2 Cup frozen green peas, thawed and drained

14.5 oz can of diced unsalted Tomatoes, drained

1/4 Cup fresh red onion, chopped

6 oz cooked shrimp, shelled

2 Tbsp fresh oregano

2 Tbsp fresh chopped parsley

1/2 Cup sweet whole kernel Corn, drained

1/3 Cup green salsa

1 Tbsp fresh lime juice

1/4 Cup pumpkin seeds, roasted, unsalted for garnish

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Peruvian Paella with Spinach & Feta Chicken Sausage
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Serves6 Prep Time10 min Cook Time15 min
360Calories 16gFat 540mgSodium More
Nutritional Info Per Serving
Sodium540mg Sugars6g
Total Fat16g Cholesterol100mg
Carbohydrates28g Dietary Fiber5g
Saturated Fat3.5g Protein24g
Instructions
  • Combine the quinoa and water in a 2 quart pan; bring to a boil, reduce the heat, cover and simmer 10-15 minutes or till the quinoa is tender.
  • While the quinoa is cooking heat 1 Tbsp oil in a large skillet over medium high heat. Add the sausages and saute, turning to brown on all sides, 6-8 minutes or till the internal temperature reaches 165 degrees. Keep warm while preparing the rest of the paella.
  • Place the peas and next 6 ingredients in a large mixing bowl. In a small bowl combine the salsa, lime juice and rest of the oil till well blended. Add the cooked quinoa to the large bowl. Cut each cooked sausage into 4 pieces and add to the large bowl.

    To Serve: Toss the paella with the salsa mixture to evenly coat. Place on a serving platter and garnish the paella with the pumpkin seeds.
    Serves 4-6

    Optional: Try substituting with Spicy Jalapeno, Chipotle Chorizo, or Roasted Pepper & Asiago for a little kick!
Ingredients

12 oz al fresco Spinach & Feta Chicken Sausage, fully cooked

1 Cup dry Quinoa

2 Cups Water

3 Tbsp extra virgin olive oil

1/2 Cup frozen green peas, thawed and drained

14.5 oz can of diced unsalted Tomatoes, drained

1/4 Cup fresh red onion, chopped

6 oz cooked shrimp, shelled

2 Tbsp fresh oregano

2 Tbsp fresh chopped parsley

1/2 Cup sweet whole kernel Corn, drained

1/3 Cup green salsa

1 Tbsp fresh lime juice

1/4 Cup pumpkin seeds, roasted, unsalted for garnish

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