Week 1: Quinoa

Quinoa Stir fry and Peas

• Yield: Makes 3 dinners and 3 lunches
• 1/2 cup dry white wine
• 1 1/2 teaspoons salt
• 1 1/4 teaspoons paprika
• 1 teaspoon freshly ground black pepper
• 1 cup cooked chicken
• 4 spicy hot sausages (links)
• 1 tablespoon olive oil
• 1 1/2 cups chopped onion (about 1 large)
• 4 garlic cloves, minced
• 1 1/2 cups long-grain rice
• 2 cups low-salt chicken broth
• 1 14.5-ounce can diced tomatoes in juice
• 1/4 cup chopped roasted red peppers from jar
• 2 1/2 cups sugar snap peas, trimmed (about 8 ounces)

Combine salt, paprika, and black pepper in small bowl and rub on cooked chicken. Heat heavy large ovenproof skillet over medium-high heat.  Chop up sausage into smaller pieces and sauté until sausage browns, stirring occasionally, about 3 minutes. Transfer to large plate. Add olive oil to skillet. Add chicken and lightly sauté for a minute.

Pour off all but 1 tablespoon drippings from skillet. Reduce heat to medium. Add chopped onion and cook until translucent, stirring often, about 5 minutes. Add minced garlic and stir 30 seconds. Add long-grain rice and stir to coat. Add wine and bring to boil, scraping up browned bits from bottom of skillet. Add chicken broth, tomatoes with juice, and roasted red peppers. Bring to simmer. Stir in browned sausage and chicken. Cover skillet tightly with foil, then cover skillet with lid. Bake paella until rice is almost tender, about 25 minutes.

Stir ; season to taste with salt and pepper. Scatter snap peas over. Cover with foil and lid. Bake until snap peas are crisp-tender, rice is tender-- about 10 minutes longer.