- A pinch of saffron powder
- 1 tsp smoked paprika
- 1 red onion
- 1 red pepper
- 400g chestnut mushrooms
- 150g quinoa
- 25g pumpkin seeds
- 300ml boiling water
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Measuring jug
- Medium pan with a lid
- 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.