Saute onion and garlic in half the olive oil. Add quinoa and saffron and saute. In another pan, saute chicken and sausage in remaining olive oil until brown. Add chicken, sausage, olives, peas and stock to quinoa mixture. Add salt to taste. Mix well.

Bake in large covered casserole dish at 350 F. until quinoa has absorbed all liquid (about 45 minutes). Add shrimp, clams and sweet red peppers. Cover and bake an additional 10 minutes.