Photo of Quinoa paella by WW

Quinoa paella

3 - 7
PersonalPoints™ per serving
Total Time
1 hr 15 min
Prep
40 min
Cook
35 min
Serves
8
Difficulty
Moderate
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(s)

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.

Notes

TIP: To prepare leek, trim off base and touch dark green tops. Use the white and pale green part only, rinsing well under cold water to remove any dirt or grit between layers.