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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Quinoa has a fluffy, creamy, slightly crunchy texture and a delicious nutty flavour when cooked, especially if you fry the grains first. A good source of protein, it doesn?t contain gluten, so is easier to digest than wheat. Before cooking quinoa, make sure you rinse it thoroughly in cold water and drain. Per serving: 350cals, 10g fat, 1.5g saturated fat, 53g carbohydrate Ingredients:
300 grams quinoa |
1 medium (2-1/2 dia) onions |
1 pepper, large (3-3/4 long, 3 dia) peppers, sweet, yellow |
3 cloves, raw garlic |
1 tbsp paprika |
250 grams french style green beans |
1 tablespoon oregano |
600 grams organic cherry tomatoes |
100 grams in brine artichoke hearts |
Directions:
1. Rinse the quinoa under cold water until the water runs clear. Drain and
2. toast in a heavy-based, non-stick pan for 5 minutes. Remove the quinoa
3. from the pan and set aside.
4. Heat the same pan over a medium heat, add the onion and ?fry? in 1
5. tablespoon of stock until softened. Add the pepper and garlic and cook for 2 minutes. Stir in the pimentón and cook for 1 minute.
6. Add the toasted quinoa and stir well, then add the remaining stock. Bring to the boil, simmer for 40 minutes, then stir in the beans and oregano. Cover and cook for 10 minutes.
7. Meanwhile, grill the tomatoes and artichokes on high for 10 minutes until softened and charred. Serve the paella topped with tomatoes and artichokes.
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