Paella Without the Rice: Healthy and Tasty

2 cups quinoa (in the rice aisle, near the couscous)<br> 1 chopped red union<br> 2 cloves chopped garlic<br> 1 tsp olive oil + 1 tbls olive oil<br> 1/2 tsp saffron<br> 3 cups vegetable broth<br> 1 chopped red bell pepper<br> 1 cup of frozen peas<br> 1 lb mussels<br> 1/2 lb peeled shrimp<br> 1/2 lb chorizo thinly sliced<br> 2 oz white cooking wine<br> 1 lime<br> Salt and Black Pepper to taste (Courtesy of Elizabeth Carrion)

Sauté onions in oil for a few minutes until it’s translucent. Add garlic and stir for an additional minute. (Courtesy of Elizabeth Carrion)

Stir in saffron and quinoa. (Courtesy of Elizabeth Carrion)

Add the broth, bring to a boil and then simmer for 15 minutes. (Courtesy of Elizabeth Carrion)

In a separate pan, sauté red bell pepper, shrimp and chorizo. (Courtesy of Elizabeth Carrion)

In another pan, boil mussels in the white wine for about 5 minutes. (Courtesy of Elizabeth Carrion)

Add frozen peas. Stir in bell peppers and shrimp. Add salt and pepper to taste. (Courtesy of Elizabeth Carrion)

Plate the dish and top with mussels and lime wedges. (Courtesy of Elizabeth Carrion)

For vegetarians: try zucchini, eggplant or any other veggies that look appetizing in the market.<br> For non-seafood eaters: try chicken and chorizo with chicken broth. (Courtesy of Elizabeth Carrion)