Vegetable, quinoa and brown rice paella

Instructions

1. Heat the oil in a large heavy-based frying pan or paella pan over medium heat. Cook the onion, capsicum and garlic, stirring, for 3-4 minutes or until softened. Add the rice and quinoa and saffron, and cook, stirring, for 1 minute.
2. Add the stock and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes. Add the pumpkin and simmer, covered, for 5 minutes.
3. Add the zucchini and pea and corn mix and simmer, uncovered, for 5 minutes or until rice and vegetables are tender. Stir in the parsley. Season with salt and pepper. Top with feta and serve.