Quinoa paella with prawns
Paella purists would be shocked that a dish based on quinoa could be called paella, but this really hits the spot and may even impress a few Spaniards!!
Servings
4-6
About this recipe
A Valencian chef once observed that ‘paella has as many recipes as there are villages, and nearly as many as there are cooks.”
Ingredients
2 tablespoons coconut oil
1 onion, finely chopped
3 cloves of garlic, crushed
250 grams large prawns (fresh or frozen)
170 grams quinoa
1/4 teaspoon saffron (crushed) or turmeric
2 teaspoons paprika
1/2 teaspoon ground cumin
1 pinch cayenne pepper
400 grams can chopped tomatoes
400 grams can kidney beans, rinsed & drained
1 red pepper (capsicum), diced
700 millilitres vegetable or fish stock
2 courgettes, halved lengthways and sliced
100 grams frozen peas
6 fresh artichoke hearts, cut into quarters
Instructions
Step 1
Gently heat the coconut oil in a large frying pan and sauté the onion and garlic, until soft.
Step 2
Add the prawns, quinoa and saffron (or turmeric) and cook for 2 minutes, stirring continuously.
Step 3
Add the paprika, cumin, cayenne pepper, tomatoes, kidney beans, red pepper and stock. Bring to the boil, then reduce the heat to low, cover and cook for 15 minutes.
Step 4
Check to see if more stock is needed (if it looks dry), then stir in the peas and place the courgette on top of the quinoa and re-cover, cooking for a further 5 minutes, until the quinoa is cooked and all the liquid is absorbed (it should still be al dente and not soggy).
Step 5
Arrange the artichoke hearts on top and serve.
Nutrition
Artichokes contain a wide range of vitamins and minerals including vitamin C, vitamin K, potassium and magnesium. They are a good source of dietary fibre and support digestive function, as well as the liver.