BXD Quinoa Paella
Our gently spiced quinoa paella with lemon, peas, peppers, kale and fresh baby spinach. Vegan or topped with Spanish spiced king prawns.
¼ red onion, sliced
50g garden peas
15g toasted pumpkin seeds (bake in a 200 C oven for 5 minutes until they start to pop and store in an air tight container)
½ red pepper cut into strips and de-seeded
15g baby spinach
1 tbsp fresh parsley, chopped
150 ml white wine
200 ml boiling water
½ lemon, zest & juice
5 raw king prawns (optional). Could add chorizo, mussels or chicken instead of prawns (or as well as!).
1 tsp garlic, grated
½ red chilli
¼ tsp turmeric
½ tsp ginger, peeled and grated
1 tsp smoked paprika
1 tbsp tomato puree
Boil a pan of salted water and cook the quinoa for 10 minutes until soft. Drain well. Place another pan on to boil with a steamer attachment.
Heat a pan with 1 tsp vegetable oil. Fry the onion, peppers, spice mix, tomato puree and white wine over a high heat for 3 minutes stirring regularly and then turn the heat down and continue to cook for a further 10 minutes until the onions are soft. Stir through the prawns and peas until the prawns have turned pink. Set aside
Pick and steam the kale for 2 minutes and add to the quinoa mix once cool. Stir through the onion and prawn mix. Add the parsley and lemon to taste and season.
Serve alongside fresh baby spinach leaves, with pumpkin seeds sprinkled on top!