- 0:05 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
Using quinoa instead of rice makes a tasty and healthy twist to traditional paella.
Ingredients
- 25ml extra virgin olive oil
- 1 chorizo, thinly sliced
- 1 red onion, halved, thinly sliced
- 2 garlic cloves, chopped
- 1 fresh long red chilli, thinly sliced
- 2 tsp paprika
- 255g (1 1/4 cups) quinoa
- 400g can cherry tomatoes
- 310ml (1 1/4 cups) Massel salt reduced chicken style liquid stock
- 380g squid tubes, scored, cut into 5cm lengths
- Small parsley leaves, to serve
- Lemon wedges, to serve
Method
- Step 1Heat 10ml of the oil in a frying pan over medium heat. Cook chorizo, stirring, for 2 minutes or until golden. Add the onion, garlic and chilli. Cook, stirring, for 2 minutes or until aromatic. Stir in the paprika for 1 minute or until aromatic.
- Step 2Add the quinoa and cook, stirring, for 1 minute or until coated. Stir in the tomato and stock. Season. Bring to a simmer. Reduce heat to low. Simmer, stirring often, for 20 minutes or until quinoa is tender and the liquid is absorbed.
- Step 3Meanwhile, place the squid in a bowl and drizzle with the remaining oil. Season. Toss to combine. Heat a non-stick frying pan over high heat. Cook the squid, in 2 batches, turning, for 1 minute or until squid curls and is just cooked through. Transfer to a bowl.
- Step 4Top quinoa mixture with squid. Sprinkle with parsley and serve with lemon wedges.
- Low carb
- Lower gi
Nutrition
2051 kj
Energy
17g
Fat Total
4g
Saturated Fat
8g
Fibre
33g
Protein
47g
Carbs (total)
All nutrition values are per serve
Notes
Replace the squid tubes with 400g chicken thigh fillets. Season and chargrill for 8 minutes or until cooked through.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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