Quinoa & vegetable paella

Quinoa is one of my favourite foods at the moment as it cooks quickly and is quite versatile- to date I’ve used it in salads, muffins, burgers, to stuff vegetables….

This dish can be varied from season to season by changing the vegetables used.

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Recipe adapted from Veg Kitchen’s ‘Quinoa Paella‘. Serves 4.

Ingredients

-2 1/2 tablespoons olive oil

-2 cups vegetable stock

-1 red capsicum, diced

-1 red onion, diced

-1 cup sliced mushrooms

-8 snow peas (or 1 cup peas)

-1 head of broccoli, cut into small florets

-1 cup quinoa, uncooked (rinse it in cold water to get rid of the bitter coating)

-1 teaspoon turmeric

-1/2 cup chopped parsley

-salt & freshly ground black pepper

Method

1. Heat the oil in a deep non-stick fry pan over a gentle heat. Add the onion, broccoli, capsicum and mushrooms and cook for 5 minutes, stirring occasionally.

2. Add the stock, quinoa and turmeric and stir through. Season with freshly ground black pepper (and salt if necessary) and once it begins to simmer, cover with a lid and allow it to simmer further.

3. After 5 minutes, stir in the snow peas. Cover again and allow it to simmer for another 10 minutes.

4. Turn off the heat and stir in 1/4 cup of the parsley. Sprinkle the remaining parsley on top and serve immediately.

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