Quinoa Paella

• 3 chicken leg quarters (1-1/2 lb./675 g), skinned, split into legs and thighs
• 1 red pepper, cut lengthwise in half
• 2 Tbsp. Kraft Zesty Italian Dressing
• 2 tsp. smoked paprika
• 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
• 1-3/4 cups 25%-less-sodium chicken broth
• 125 g sliced deli smoked ham, chopped
• 1/2 cup frozen peas
• 1 lemon, cut into 6 wedges

1. Cook chicken in large skillet sprayed with cooking spray on medium-high heat 3 min.
2. on each side or until evenly browned.
3. Remove from skillet; set aside.
4. Cut half the red pepper into thin strips; chop remaining pepper.
5. Heat dressing in same skillet on medium heat.
6. Add paprika, chopped peppers, onions, tomatoes, garlic and 1/3 cup parsley; cook 5 min.
7. or until peppers and onions are crisp-tender, stirring frequently.
8. Add quinoa; cook and stir 2 min.
9. Stir in broth.
10. Top with chicken, red pepper strips, ham and peas; cook 5 min.
11. Cover; simmer on medium-low heat 30 min.
12. or until liquid is absorbed and chicken is done (165 degrees F), uncovering for the last 5 min.
13. Remove skillet from heat; let stand 5 min.
14. Top chicken mixture with remaining parsley and lemon wedges before serving.

chicken, red pepper, italian dressing, paprika, onions, tomato, garlic, fresh parsley, quinoa, deli, frozen peas, lemon

Taken from www.kraftrecipes.com/recipes/quinoa-paella-171434.aspx (may not work)