Quinoa Paella

Apparently paella was tradionally cooked by men on Sundays as it was the women’s day off. I like that!

Usually it’s made with fatty chorizo sausage but this is still tasty and more protein 👌

1 onion, diced

2 cloves garlic, minced

1 tablespoon olive oil

1 1/2 cups dry quinoa, rinse well

3 cups chicken stock, fat-free

1/4 teaspoon chilli flakes

1/2 teaspoon saffron threads (optional, Turmeric for colour instead 1/4 tsp)

1/2 teaspoon Spanish paprika

1/2 teaspoon black pepper

Sea salt to taste

1 cup tinned tomatoes

1 red capsicum, cored, seeded & membrane removed, sliced into 1cm strips

1 cup frozen green peas

1 teaspoon of your favourite seasoning (roast chicken, garlic salt, herbamare etc)

400g prawns, peeled and deveined, thawed

200g turkey mince 
 Rinse quinoa and dry well.

While preparing quinoa, sprinkle shrimp with a pinch of salt and seasoning. Refrigerate until ready to use.

In a large frying pan, heat oil to medium-low and sauté onions until tender, about 3 minutes. Add capsicum and sauté an additional 4 minutes. Add garlic and sauté 1 minute. Add turkey mince and sauté an extra 4 minutes.

 Add quinoa, chicken stock, quinoa, saffron, paprika, black pepper and salt. Cover and bring to a boil, reduce heat to a low boil, and continuing cooking approximately 10 minutes or until most of the liquid has been absorbed. 

Add tinned tomatoes, peas and prawns, cover and continuing cooking 5 minutes. Remove from heat, leave covered and allow to set 10 minutes.

  
Not my image – but a squeeze of lemon on top finishes it nicely x