Shrimp & Quinoa Paella - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil, divided
1 lb frozen shrimp, small ready-to-eat
1 large onion, diced
2 green bell peppers, diced
1 cup fresh corn
2 medium tomatoes, diced
2 teaspoons dried parsley
1 teaspoon dried dill
1 teaspoon mild curry powder
1/4 teaspoon cayenne (to taste)
2 garlic cloves, minced
1 cup low sodium vegetable broth
1 (8 ounce) bottle clam juice
1 tablespoon lemon juice
1 cup quinoa, rinsed

Preparation

Heat 1 T oil in a dutch oven or pot over medium-high heat.
Add shrimp, onion, bell peppers and corn and saute for 5 minutes.
Add all remaining ingredients (including the extra 1T oil). Bring to a boil, then cover, reduce to a simmer and cook for 15 minutes.
Remove the lid, turn heat to high and boil off the extra liquid.
Serve hot.