Photo of Vegetable, quinoa and brown rice paella by WW

Vegetable, quinoa and brown rice paella

11
11
4
SmartPoints® value per serving
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Moderate
Feeding a family for four for less than $3 a head? Absolutely!

Ingredients

Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Red capsicum

1 medium, coarsely chopped

Garlic

2 clove(s), crushed

Quinoa

135 g

Brown rice

135 g

Dried saffron

¼ tsp, (pinch)

Pumpkin

300 g, cut into 2cm pieces

Zucchini

1 medium, thinly sliced

Mixed vegetables, frozen, peas and corn

¾ cup(s), (90g)

Fresh flat-leaf parsley

1 cup(s), chopped

Reduced fat feta cheese

75 g, crumbled

Vegetable stock, liquid, salt-reduced

2½ cup(s), (625ml)

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.

Notes

SERVING SUGGESTION: Baby rocket leaves.