Scallop-Quinoa Paella

• 1 tablespoon olive oil
• 2 large sweet peppers, seeded and sliced
• 1 large onion, chopped
• 3 cloves garlic, sliced
• 1 14 1/2ounce can reduced-sodium chicken broth
• 1 1/4 cups quinoa
• 1 6 ounce jar marinated artichoke hearts, drained and cut into quarters
• 1 cup frozen peas, thawed
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 pounds sea scallops

1. 1. Heat a large skillet over medium-high heat. Add oil, peppers, onion and garlic. Cook, stirring occasionally, for 5 minutes.
2. 2. Stir in chicken broth, 1 cup water, quinoa, artichoke hearts, peas, salt and pepper. Bring to a simmer and add scallops. Simmer, covered, for 12 to 15 minutes or until quinoa is tender and scallops are cooked through.
3. 3. Allow to stand 5 minutes, covered, before serving.

olive oil, sweet peppers, onion, garlic, chicken broth, quinoa, hearts, frozen peas, salt, black pepper

Taken from www.epicurious.com/recipes/member/views/scallop-quinoa-paella-52904111 (may not work)