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Nutrition Facts
Serving Size 361 g
(Approx. 4 Servings)
Amount Per Serving
Calories 400 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 580 mg 24%
Total Carbohydrate 47 g 16%
Dietary Fiber 5 g 20%
Sugars 5 g
Protein 19 g
Vitamin A 4% Iron 20%
Vitamin C 15% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Seafood Paella Style Quinoa
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

3 Tbsp olive oil, divided use
1 cup(s) red onion, finely diced
2 Tsp minced garlic
1 1/2 cup(s) quinoa, rinsed and drained
3 cup(s) Central Market Low Sodium Chicken Broth
2 Tbsp H-E-B "That Green Sauce"
1 large tilapia fillet, cut into bites sized squares
8 medium Argentine Peeled & Deveined Shrimp 21/30 ct., (about 1/2 pound)
1/2 cup(s) fresh pico de gallo
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Instructions

1
Heat a large skillet over medium-high heat. Add half of oil and all the onions and garlic to pan. Stir and cook 2 to 3 minutes or until onions start to soften.
2
Add quinoa, broth and green sauce to pan. Stir to combine. Bring to a simmer, cover, reduce heat to medium and cook 10 minutes.
3
Add tilapia, shrimp and pico de gallo to pan. Cover again and steam 4 to 5 minutes or until seafood is cooked through, but not rubbery.
4
Remove lid, drizzle with remaining oil and increase heat to high for 3 to 4 minutes, just long enough to toast the quinoa lightly on the bottom. Serve immediately.
5
Garnish with fresh cilantro and more green sauce if desired.

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