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Vegetable & 
Quinoa Paella

Take your taste buds on a journey with this meat-free twist on a Valencian classic.

Vegetable & 
Quinoa Paella

Serves 6

pinch saffron threads

¼ cup olive oil

1 large red onion, finely

chopped

½ small eggplant, cut into

1-2cm dice

3 cloves garlic, crushed

2 tsp sweet paprika

1 tsp smoked paprika

¼ tsp cayenne pepper

1 red capsicum, cut into chunks

1 yellow capsicum, cut into

chunks

3 fresh bay leaves

1 tbsp chopped lemon thyme

3 ripe roma tomatoes, chopped

1¼ cups quinoa

400g tinned diced tomatoes

1⅓ cup vegetable stock

1 large zucchini, chopped

⅓ cup goat’s curd

1½ cups rocket leaves

lemon wedges, to serve

Combine saffron and 1 tablespoon boiling water in a small bowl. Set aside 10 minutes.

Heat oil in a 28cm paella pan over medium heat. Add onion; cook, stirring, 8 minutes
or until soft. Add eggplant, garlic, sweet paprika, smoked paprika and cayenne pepper; cook, stirring, 5 minutes.

Add capsicums, bay leaves, lemon thyme and fresh tomatoes. Cook, stirring, 3 minutes. Add quinoa, tinned tomatoes, saffron liquid and stock. Season well with salt and freshly ground black pepper. Bring to the boil. Cover and simmer on low, 10 minutes.

Add zucchini. Cover and cook a further 5 minutes or until quinoa is just tender. Set aside 5 minutes. Sprinkle with goat’s curd and rocket. Serve with lemon wedges.

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