Photo of Quinoa paella by WW

Quinoa paella

Points® value
Total Time
50 min
10 min
40 min
This spin on traditional Spanish paella gets a nutrient boost with high-protein quinoa and plenty of vegetables. Plus, its all cooked in just one pan.


Chicken breast, skinless, raw

4 medium, halved

Rosemary, Fresh

1 tablespoon(s), chopped


2½ teaspoon(s), level

Olive Oil

1 tablespoon(s)

Chorizo Sausage

150 g, cut into slices


3 clove(s), thickly sliced


2 medium, white and light-green parts only, rinsed and sliced

Carrots, raw

5 medium, sliced into rounds

Red pepper

1 medium, sliced

Chicken stock cube(s)

2 cube(s), 500ml stock

Quinoa (tricolour), dry

240 g, rinsed


½ teaspoon(s)

Broccoli, raw

250 g, Tenderstem, halved


  1. Season the chicken all over with the rosemary and 2 teaspoons of paprika.
  2. In a large casserole, heat the oil over a medium heat. Add the chicken, then nestle the chorizo and garlic around the chicken pieces. Cook for 8-10 minutes, turning the chicken and chorizo until the chicken is golden. Transfer the meat to a plate, leaving the garlic in the pan.
  3. Add the leeks, carrots, pepper and a pinch of salt to the garlic and cook for 6-8 minutes. Add the stock, quinoa, turmeric and the remaining paprika, stir to combine.
  4. Bring to a simmer and return the meat to the pan, making sure they are covered by the stock. Cover and cook over a low heat for 10 minutes.
  5. Add the broccoli and cook for a further 5 minutes, until the quinoa is tender and the chicken is cooked through.