Quinoa adds a modern twist to a classic Spanish dish.
Ingredients
- 2 cups (300g) frozen broad beans
- 4 Coles Finest Italian Pork Sausages
- 2 teaspoons olive oil
- 1 brown onion, finely chopped
- 1 red capsicum, seeded, finely chopped
- 2 teaspoons sweet paprika
- 1/2 teaspoon ground turmeric
- 2 ripe tomatoes, finely chopped
- 1 cup (200g) Coles Brand Organic White Grain Quinoa, rinsed, drained
- 1 1/2 cups (375ml) chicken stock or vegetable stock
- 1/2 cup coriander leaves
- Lemon wedges, to serve
Method
- Step 1Cook the broad beans in a large saucepan of boiling water for 5 mins or until tender. Refresh under cold running water. Drain well and peel the broad beans.
- Step 2Meanwhile, heat a large frying pan over medium heat. Add the sausages. Cook, turning occasionally, for 6 mins or until browned all over and just cooked through. Transfer to a plate to cool slightly. Thickly slice diagonally.
- Step 3Heat the oil in the same pan over medium-high heat. Add the onion and capsicum. Cook, stirring, for 5 mins or until onion softens. Add paprika and turmeric and cook for 1 min or until fragrant. Add tomato and cook for 1 min or until heated through. Add quinoa and stir to combine. Pour over stock and bring to a boil. Reduce heat to low. Cook, covered, for 15 mins or until liquid is absorbed. Add sausage and broad beans. Toss to combine. Set aside, covered, for 5 mins to rest. Serve with coriander and lemon.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1920 kj
Energy
28g
Fat Total
8g
Saturated Fat
9g
Fibre
21g
Protein
27g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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