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Quinoa paella with prawns & beans

Quinoa paella with prawns & beans

By Michael Ramirez
0’ Prep time
40’ Cook time
40’ Total time
394 Calories
4 Serving

Summary

This healthy alternative to a classic spanish paella is perfect summer dinner. with all the classic flavours of saffron and seafood, the nutty bite of the quinoa brings a different texture to the dish that is much enjoyed.
Michael Ramirez 0 Followers

Step by Step

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Step 1

Pour 1 tbsp boiling water over the saffron and set aside. Heat the oil in a large non-stick pan then fry the onions and garlic gently for 8-10 minutes until soft and golden.
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Step 2

Meanwhile, remove the sides from the beans with a peeler and cut the beans into bitesize pieces. Stir the quinoa, paprika and thyme into the onions, cook for 1 minute, then stir in the stock, tomatoes and saffron water. Season and bring to the boil. Simmer for 10 minutes, until slightly thickened.
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Step 3

Add the beans, cover the pan and cook 10 minutes more until the quinoa and beans are almost tender. Spread the prawns over the top and give it a further 5 minutes or until the prawns are pink and thoroughly cooked. Season, fork the parsley and prawns through the grains, then serve with lemon wedges to squeeze over.

Ingredient

  • Lemon
    Lemon
    1
  • Onion
    Onion
    1
  • Olive oil
    Olive oil
    1 tbsp
  • Flat leaf parsley
    Flat leaf parsley
    25 grams
  • Garlic cloves
    Garlic cloves
    3
  • Dried thyme
    Dried thyme
    1 tsp
  • Hot smoked paprika
    Hot smoked paprika
    1 tsp
  • Quinoa
    Quinoa
    200 grams
  • Cooks’ ingredients chicken stock
    Cooks’ ingredients chicken stock
    500 mls
  • Runner beans
    Runner beans
    200 grams
  • Waitrose baby plum tomatoes
    Waitrose baby plum tomatoes
    275 grams
  • Essential waitrose raw king prawns
    Essential waitrose raw king prawns
    235 grams
  • Saffron strands
    Saffron strands
    1 pinch

Nutrition Facts

View nutrition facts
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