Yotam Ottolenghi’s recipe book Plenty is one of my all time favourites. Like me, he is not vegetarian, he just loves vegetables and pulses. I’ve made quite a few dishes from Plenty and one of my faves is the vegetarian paella, which was the inspiration behind this quinoa version. Usually, I have Ottolenghi’s paella vego…but I have been known to add chicken, chorizo, or both! And of course, you could do the same here. Yummo!
Ottolenghi inspired vegetarian quinoa paella
2 cups white quinoa
2 cups vegetable or chicken stock
1 tbsp olive oil
1 red onion
2 cloves garlic
1 tsp smoked paprika
1 tsp tumeric
1/2 tsp cayenne pepper or chilli powder
1/2 large red capsicum
1/2 large yellow capsicum
1/2 bulb of fennel
125g tin of corn
4 marinated artichokes
1 cup frozen broad beans
1. Soak the quinoa in a bowl of water for at least 10 minutes while you prepare the veggies.
2. Finely chop the onion and garlic and fry in olive oil in a paella pan or large saucepan over a low heat. Add the spices.
3. While the onion is browning, finely slice the capsicum and into long thin strands, roughly chop the artichoke, and drain the corn.
4. Place the broad beans in a bowl and cover with boiling water. Leave to sit for a few minutes.
5. Drain the quinoa in a fine seive and add to the onion, garlic and spice mix. Pour in the two cups of stock.
6. Drain the broadbeans and shell.
7. When the quinoa has nearly absorbed all the liquid, add the fennel and capsicum and stir through.The heat from the quinoa should soften them within a few minutes.
8. Couple of mins later add the corn and broad beans and warm through before taking teh entire dish off the heat.
9. Add salt and pepper to taste.
This is fab with olives too but I didn’t have any! If you do add olives, do so at the end and don’t add salt as well. Also, I think this recipe would be great with chickpeas.
Why soak quinoa?
Soaking quinoa removes the bitter taste from its natural coating saponin and improves digestion.