Quinoa ‘Paella’

Name: Quinoa ‘Paella’
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 500 mL hot vegetable stock; pinch saffron, optional; 1 tbsp. olive oil; 1 onion, finely chopped; 1 red pepper, deseeded and cut into 1cm pieces; 4 garlic cloves, crushed; 2 tsp. hot smoked paprika; 200 g quinoa, rinsed under cold water; 200 g passata; 200 g green beans, trimmed; 175 g chargrilled artichokes, drained; 400 g tin butter beans, drained and rinsed; 150 g frozen peas; 100 g pitted dry black olives, roughly chopped; juice 1/2 lemon, plus wedges to serve; large handful parsley, roughly chopped

High in protein and fibre, quinoa makes this vegan paella-style dish filling and healthy.

By Georgie D'Arcy ColesUpdated: 05 September 2023

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We've given the traditional Spanish dish a nutritious twist, replacing the classic rice with quinoa, a protein-rich and gluten-free grain, making it a suitable option for those with dietary restrictions or seeking a healthier alternative.

The aromatic base of onion, garlic, peppers, paprika, and passata infuse the quinoa with layers of authentic flavour, while artichokes, olives, and butter beans bring moreish texture to the dish. To serve, garnish with fresh parsley and lemon wedges for a final burst of citrusy brightness. This is a midweek recipe to repeat time and time again.

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

35 mins

Total Time:

50 mins

Cal/Serv:

405

Ingredients

500 ml hot vegetable stock
pinch saffron, optional
1 Tbsp. olive oil
1 onion, finely chopped
1 red pepper, deseeded and cut into 1cm pieces
4 garlic cloves, crushed
2 tsp. hot smoked paprika
200 g quinoa, rinsed under cold water
200 g passata
200 g green beans, trimmed
175 g chargrilled artichokes, drained
400 g tin butter beans, drained and rinsed
150 g frozen peas
100 g pitted dry black olives, roughly chopped
juice 1/2 lemon, plus wedges to serve
large handful parsley, roughly chopped

Directions

1. Step 1 Infuse the vegetable stock with the saffron, if using. Heat the oil in a large, deep frying or paella pan (that has a lid) over medium heat and fry the onion and red pepper, uncovered, for 5min, until softened. Add the garlic and paprika and fry for 2min.
2. Step 2Stir the quinoa into the pan with the vegetable stock, passata and plenty of seasoning. Cover and simmer for 15min, adding the green beans for the final 5min.
3. Step 3Stir in the artichokes, butter beans, peas, olives, lemon juice and 1⁄2 the parsley. Recover with the lid and simmer for 5min, until quinoa is tender and all the liquid has been absorbed. Check seasoning, garnish with remaining parsley and serve with lemon wedges.