Quinoa paella
6
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Chicken breast, skinless, raw
4 medium, halved
Rosemary, Fresh
1 tablespoon(s), chopped
Paprika
2½ teaspoon(s), level
Olive Oil
1 tablespoon(s)
Chorizo Sausage
150 g, cut into slices
Garlic
3 clove(s), thickly sliced
Leek
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
Turmeric
½ teaspoon(s)
Broccoli, raw
250 g, Tenderstem, halved
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.