Mushroom, Pepper & Saffron Quinoa Paella
Clock Image
Total: 20 mins
A hearty midwinter dish of quinoa cooked in a smoky paprika and saffron-spiced stock, topped with a rich mix of tender stir-fried veg and chestnut mushrooms.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
451 kcal
(per portion)
Ingredients you'll need
  • A pinch of saffron powder
  • 1 tsp smoked paprika
  • 1 red onion
  • 1 red pepper
  • 400g chestnut mushrooms
  • 150g quinoa
  • 25g pumpkin seeds
From your kitchen
  • 300ml boiling water
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Measuring jug
  • Medium pan with a lid
Step by step this way
  • 1.

    Fill your kettle and boil it. Add a pinch of saffron powder to a heatproof jug along with 1 tsp smoked paprika. Pour in 300ml boiling water and stir to mix. Set aside.

  • 2.

    Peel and finely chop the red onion. Halve the red pepper, scoop out the seeds and white pith, and finely chop the pepper. Place a medium pan on a medium heat and add 1 tbsp olive oil and the chopped veg. Season with a pinch of salt and pepper and fry, stirring often, for 5 mins till the veg start to soften.

  • 3.

    While the veg fry, rinse the mushrooms and tear them into small pieces. Add the mushrooms to the pan and fry, stirring often, for 3 mins.

  • 4.

    Tip the quinoa into a sieve and rinse it under cold water for 1 min (this washes off the soapy coating that can make the grains taste bitter).

  • 5.

    Tip the quinoa into the pan and stir to mix. Pour in the saffron stock. Cover with a lid and simmer for 10-12 mins till the quinoa is tender and has absorbed the stock.

  • 6.

    When the quinoa is cooked, fluff it up with a fork. Taste and add a pinch more salt or pepper if you think it needs it. Divide the veggie quinoa between 2 warm bowls and top with the pumpkin seeds to serve.

This recipe is from
See this week's box