Quinoa ‘Paella’

High in protein and fibre, quinoa makes this vegan paella-style dish filling and healthy. If you like, swap the butter beans for chickpeas.

Originally for Good Housekeeping Feb 2021, Alex Luck Photography, Food Styling, Alice Shields

Hands-on time 15min. Cooking time about 35min. Serves 4

500ml hot vegetable stock

Pinch saffron, optional

1tbsp olive oil

1 onion, finely chopped

1 red pepper, deseeded and cut into 1cm pieces

4 garlic cloves, crushed

2tsp hot smoked paprika

200g quinoa, rinsed under cold water

200g passata

200g green beans, trimmed

175g chargrilled artichokes, drained

400g tin butter beans, drained and rinsed

150g frozen peas

100g pitted dry black olives, roughly chopped

Juice 1⁄2 lemon, plus wedges to serve

Large handful parsley, roughly chopped

1 Infuse the vegetable stock with the saffron, if using. Heat the oil in a large, deep frying or paella pan (that has a lid) over medium heat and fry the onion and red pepper, uncovered, for 5min, until softened. Add the garlic and paprika and fry for 2min.

2 Stir the quinoa into the pan with the vegetable stock, passata and plenty of seasoning. Cover and simmer for 15min, adding the green beans for the final 5min.

3 Stir in the artichokes, butter beans, peas, olives, lemon juice and 1⁄2 the parsley. Recover with the lid and simmer for 5min, until quinoa is tender and all the liquid has been absorbed. Check seasoning, garnish with remaining parsley and serve with lemon wedges.

PER SERVING 405cals, 17g protein, 12g fat (2g saturates), 49g carbs (14g total sugars), 17g fibre