This pan-seared snapper dish takes a cue from Spanish paella: instead of rice, quinoa plays host to a medley of shellfish, sautéed vegetables, and fresh herbs. Make it tonight for a satisfying weeknight meal.
Related Content
Recipe: Red Snapper with Fiddlehead Ferns and Lemon Verbena
Thai-Style Rockfish with Spicy Tamarind Sauce
-57 web.jpg)
