Spicy Quinoa Paella

  • Yield servings


Olive oil spray
1/4 onion, chopped
1 clove garlic, crushed
1/2 red bell pepper, diced
pinch red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon ground coriander
1/2 cup diced zucchini
4 ounces chicken, cubed
1/4 cup uncooked quinoa, rinsed and drained
3/4 cup low-sodium chicken broth
2 cups chopped fresh spinach


  1. Heat a skillet over medium- high heat. Coat with olive oil spray.
  2. Sauté the onion, garlic, and bell pepper for 4 to 5 minutes, until tender.
  3. Stir in the pepper flakes, oregano, coriander, and zucchini and cook for 2 minutes.
  4. Add the chicken and sauté for 3 minutes, stirring occasionally to cook all sides.
  5. Add the quinoa and allow it to toast for 2 minutes.
  6. Pour in the broth, lower the heat, and cover. Cook for 15 minutes, or until the quinoa is cooked through and the broth is absorbed.
  7. Add the spinach and stir in until wilted.

Reprinted with permission from The Skinny Rules: The Simple, Nonnegotiable Principles for Getting to Thin by Bob Harper with Greg Critser. Copyright © 2012 by Bob Harper. Reprinted by arrangement with Ballantine Books, an imprint of The Random House Publishing Group, a division of Random House, Inc.  All rights reserved.



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