Quinoa paella
6
Points®
Total time: 1 hr 15 min • Prep: 40 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
This spin on traditional Spanish paella gets a nutrient boost with high-protein quinoa and plenty of vegetables. It's chockfull of flavour and is impressive enough to serve as the stunning entrée for any dinner party or celebration. Whomever you serve this to will keep going back for more. Along with chicken, chorizo, and quinoa, it features leeks, carrots, sweet red capsicums, and baby broccoli. All of those ingredients are infused with fresh rosemary, paprika, and turmeric. You'll need a large, deep pan that's at least 12 inches in diameter, but that's the only pan you need to make this paella.
Ingredients
Skinless chicken breast
800 g, thickly sliced
Fresh rosemary
3 tsp, leaves, chopped
Ground paprika
2½ tsp
Olive oil
3 tsp
Chorizo sausage
170 g, sliced
Garlic
3 clove(s), finely chopped
Leek
2 whole, thinly sliced (see tip)
Carrot(s)
5 medium, coarsely chopped
Red capsicum
1 medium, cut into thin strips
Salt reduced chicken stock
2¾ cup(s), (680ml)
White quinoa
1½ cup(s), rinsed, (255g)
Ground turmeric
½ tsp
Broccolini
1 bunch(es), cut in half lengthways
Fresh lemon rind
2 tsp, finely grated
Lemon(s)
1 medium, cut in half
Instructions
1
Sprinkle chicken with rosemary and 2 teaspoons paprika. Season with salt and pepper.
2
Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken, chorizo and garlic, turning chicken and chorizo occasionally, for about 10 minutes, or until chicken is cooked through. Transfer chicken to a plate, cover and set aside.
3
In the same pan, add leeks, carrots and capsicum and cook over medium-high heat, stirring for 8 minutes. Stir in stock, quinoa, turmeric and remaining paprika and simmer, covered for 10 minutes, or quinoa is just cooked. Return chicken to pan with broccolini and cook for 5 minutes, or until broccolini is tender. Sprinkle with lemon zest. Serve with lemon wedges.
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