Quinoa paella

Quinoa paella

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  • 0:10 Prep
  • 0:40 Cook
  • 4 Servings
  • Advanced

Quinoa, instead of rice, is used in this dish for a modern twist on a Spanish classic.

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Nutrition information, Quinoa recipes


  • 2 tablespoons olive oil
  • 400g firm white fish fillets (such as ling), cut into 3cm pieces
  • 1 onion, finely chopped
  • 125g dried chorizo, chopped
  • 1 red capsicum, seeds removed, thinly sliced
  • 1 1/2 cups (300g) quinoa, rinsed, drained
  • Pinch of saffron threads
  • 2 3/4 cups (685ml) Massel chicken style liquid stock
  • 2/3 cup (80g) frozen peas
  • 500g pot-ready mussels
  • Flat-leaf parsley, chopped, to serve
  • Lemon wedges, to serve


  • Step 1
    Heat 1 tbs oil in a deep frypan or shallow casserole with a lid over medium-high heat. Add fish and cook for 2-3 minutes until almost cooked through. Remove from pan and set aside.
  • Step 2
    Reduce heat to medium, add remaining 1 tbs oil to the pan and cook the onion for 3-4 minutes until softened. Add the chorizo and capsicum, and cook for a further 2-3 minutes until starting to crisp. Add the quinoa and saffron, season and stir to coat. Add the stock and bring to a simmer. Cook, covered, for 8-10 minutes until almost all the liquid is absorbed. Stir through the peas.
  • Step 3
    Return the fish to the pan with the mussels. Reduce heat to low, cover and cook for a further 15 minutes or until mussels have opened. Scatter with parsley and serve with lemon.

  • Low carb
  • Low sugar


  • 2958 kj


  • 27g

    Fat Total

  • 6.7g

    Saturated Fat

  • 7.5g


  • 51.5g


  • 63mg


  • 1319mg


  • 4.6g

    Carbs (sugar)

  • 62.6g

    Carbs (total)

All nutrition values are per serve
  • Author: Warren Mendes
  • Image credit: Jeremy Simons
  • Publication: Taste.com.au

Source: taste.com.au


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