Quinoa Paella

• 1 pkt. (1 tsp. or 6 g or .25 oz.) seasoning with coriander and annatto
• 1 can (14.5 oz.) fat-free reduced-sodium chicken broth
• 3 chicken leg quarters (1-1/2 lb.), skinned, split into leg and thigh
• 1 red pepper, cut lengthwise in half
• 2 Tbsp. KRAFT Zesty Italian Dressing
• 1 cup chopped onions King Sooper's 1 lb For $0.99 thru 02/09
• 1 tomato, seeded, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 3 cloves garlic, minced
• 1/2 cup chopped fresh parsley, divided
• 1-1/2 cups quinoa, uncooked
• 4-1/2 oz. (1/2 of 9-oz. pkg.) OSCAR MAYER Deli Fresh Smoked Ham, chopped (1 cup)
• 1/2 cup frozen peas
• 1 lemon, cut into 6 wedges

1. Mix first 2 ingredients until blended; set aside for later use.
2. Cook chicken in large skillet sprayed with cooking spray on medium-high heat 3 min.
3. on each side or until evenly browned.
4. Remove from skillet; set aside.
5. Cut half the red pepper into thin strips; chop remaining pepper.
6. Heat dressing in same skillet on medium heat.
7. Add chopped peppers, onions, tomatoes, garlic and 1/3 cup parsley; cook 5 min.
8. or until peppers and onions are crisp-tender, stirring frequently.
9. Add quinoa; cook and stir 2 min.
10. Stir in broth mixture.
11. Top with chicken, red pepper strips, ham and peas; cook 5 min.
12. Cover; simmer on medium-low heat 30 min.
13. or until liquid has been absorbed, uncovering for the last 5 min.
14. Remove skillet from heat; let stand 5 min.
15. Top with remaining parsley and lemon wedges.

coriander, chicken broth, chicken, red pepper, italian dressing, onions, tomato, garlic, fresh parsley, quinoa, ham, frozen peas, lemon

Taken from www.kraftrecipes.com/recipes/quinoa-paella-162239.aspx (may not work)