Skip to main content
Close

Print This Recipe

Quinoa with Sofrito and Clams

One Star Guiding Stars
  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    0 minutes
  • Cook Time:

    40 minutes

Ingredients

Nutrition-boosting techniques: A one-pot cooking method ensures that all vitamins released into the cooking liquid are retained in the finished dish. Make sure not to overheat the oil. Cooking tomatoes significantly boosts the lycopene available compared with raw tomatoes.
2 lbs. fresh clams (weight includes shells)
1 1/2 Tbsp. extra-virgin olive oil
2 tsp. minced garlic
3/4 cup chopped onion
3/4 cup chopped red bell pepper
3/4 cup drained, canned no-salt added diced tomatoes
1 tsp. dried oregano
1 tsp. smoked paprika or salt-free chili powder
1/4 tsp. ground black pepper
3/4 cup low-sodium chicken broth
1 cup quinoa
1 cup frozen peas
lemon wedges (optional garnish)
Quinoa with Sofrito and Clams

Directions

1. Preheat oven to 425 degrees F.
2. Submerge clams in a bowl of cold water. Swish them around, then transfer to a clean bowl, letting any sediment remain in the rinsing bowl. Set clams aside.
3. Heat oil in a Dutch oven or large saucepan over medium-high heat. Add garlic, onion, and bell pepper. Cook 4 to 6 minutes, stirring occasionally, until onion is translucent. Add tomatoes, oregano, paprika (or chili powder), and black pepper. Stir and cook 2 to 4 minutes, until mixture is dry.
4. Stir in broth, then quinoa. Bring to a boil. If not using a Dutch oven, transfer quinoa mixture to a 9-by-13-inch baking pan. Arrange clams in the pan or Dutch oven in a single even layer. Cover and bake for 20 minutes.
5. Remove pan from oven and scatter peas over quinoa and clams. Cover and return to oven. Cook 10 minutes more, until clams are opened and liquid is absorbed. For best texture, cover and let stand 10 minutes before serving.
6. Discard any unopened clams and serve warm, with lemon wedges on the side,if using. May be refrigerated for 1 day. Remove clams from shells and store in atightly covered container.
Source: Fresh Magazine September, October 2010

Nutrition

Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 320 kcal (16%)
Calories from Fat 81 kcal (0%)
Total Fat 9 g (14%)
Saturated Fat 1 g (5%)
Cholesterol 25 mg (8%)
Sodium 200 mg (8%)
Total Carbohydrates 39 g (13%)
Dietary Fiber 6 g (24%)
Protein 17 g (28%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading