Photo of Quinoa “paella” by WW

Quinoa “paella”

7
5
2
Smartpoints value per serving
Total Time
1 hr 20 min
Prep
40 min
Cook
40 min
Serves
8
Difficulty
Moderate
This spin on traditional Spanish paella gets a nutrient boost with high-protein quinoa and a double-dose of vegetables. It's chockfull of flavors, textures, and colors, and is impressive enough to serve as the stunning entrée for any dinner party or celebration. Whomever you serve this to will keep going back for more. Along with the bone-in chicken breasts, chicken chorizo, and quinoa, it features leeks, carrots, sweet red peppers, and baby broccoli. All of those ingredients are infused with fresh rosemary, paprika, and turmeric. You'll need a large, deep skillet that's at least 12 inches in diameter, but that's the only pan you need to make this paella.

Ingredients

uncooked skinless chicken breast with bone

28 oz, (four 7 oz breasts - or similar size)

kosher salt

2 tsp, divided (or to taste)

paprika

2½ tsp, divided (or to taste)

black pepper

1 tsp, freshly ground

rosemary

1 Tbsp, fresh leaves

olive oil

1 Tbsp

cooked chicken chorizo sausage

6 oz, cut into rounds

garlic clove(s)

3 medium clove(s), thickly sliced

uncooked leek(s)

2 large, white and light green parts only

uncooked carrot(s)

5 large, preferably rainbow variety, peeled, cut into chunks

sweet red pepper(s)

1 large, sliced into 1/2-inch strips

uncooked quinoa

1½ cup(s), rinsed

ground turmeric

½ tsp

reduced sodium canned chicken broth

2¾ cup(s)

uncooked baby broccoli

1 bunch(es), trimmed (cut in half lengthwise if thick)

lemon(s)

1 item(s), juiced and zested (optional)

Instructions

  1. Remove any visible fat from chicken; with a sharp heavy knife, halve each breast crosswise, cutting through bone. Season chicken all over with 1½ tsp salt, 2 tsp paprika, black pepper, and rosemary.
  2. Heat oil in a large (12-inch) straight-sided skillet over medium heat. Add chicken to pan; nestle chorizo and garlic around chicken. Cook until chicken is golden brown on all sides, turning chicken and chorizo a few times, 8-10 minutes. Transfer chicken and chorizo to a plate (chicken breast will not be cooked through); leave garlic in pan.
  3. Split leeks in half lengthwise, then cut into ½-inch slices; immerse in cold water to remove all sand and grit. Carefully lift leeks from water to avoid mixing sand back in; drain well and repeat if necessary.
  4. Add leeks, carrots, peppers, and remaining ½ tsp salt to pan; cook over medium heat until soft, stirring frequently, 6-8 minutes. Add quinoa, remaining ½ tsp paprika, turmeric, and broth; stir to combine and bring to a simmer. Nestle chicken pieces and chorizo into quinoa mixture, along with any accumulated juices on plate; cover pan tightly and cook over low heat for 10 minutes. Scatter baby broccoli over top; cover and continue to cook until quinoa is done, chicken is cooked through and baby broccoli is bright green and crisp-tender, about 5 minutes more. Season to taste, if desired; garnish with optional fresh lemon juice and zest.
  5. Serving size: 1/2 chicken breast, 1 cup "paella" and a few spears broccoli

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