Spicy Quinoa Paella

  • Yield: servings


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



From the Book, 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.

Nutritional Info *per serving

  • Calories 363
  • Fat 5g
  • Carbohydrate 45g
  • Protein 5g