Quinoa Paella

This turmeric prawn paella is heaven on a plate. I almost could not believe how well it turned out the first time I made it. My kitchen smelt heavenly, and the paella looked and tasted amazing. Paella is a traditional Spanish rice dish with sea fish and vegetables, but it tastes just as amazing with quinoa as an alternative to rice. The result is an incredible mixture of spices and healthy vegetables. The good thing about this paella is that it really has a restaurant-like flavour and I promise that you won’t even miss going back to spain for their paella (very promising, no?!).

Another great feature of this turmeric paella is that it’s actually a low-budget meal. All you need is some quinoa, vegetables of your choice (you can even buy them frozen), and turmeric powder, along with kitchen staple spices.

Turmeric is an amazing root, and I love how healthy it is. It comes from the Curcuma root which looks a little bit like ginger from the outside, but with an orange flesh. Turmeric’s anti-inflammatory benefits have long been known in the Chinese and Indian medicine where turmeric is used to treat various conditions like toothaches or chest pains and is well known for its healing properties. It gives the whole dish a spicy but warm flavour, and it also adds the signature yellow colour to the quinoa.

This paella is really the best meal on a warm summer day when you want something filling but light. It’s great to share and makes the perfect summer meal with friends.

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Ingredients:

1 1/2 cup Quinoa

1 red bell Pepper

2 green bell Peppers

1 orange bell Pepper

2 large Shallots

1/2 cup sun dried Tomatoes

2 cups Prawns

1 tsp ground Turmeric

1 tsp Paprika powder

1 tsp Himalayan salt

1 tsp Cayenne chilli pepper

1 tbsp Coconut oil

Juice 1/2 Lemon

1tbsp Tamari sauce

Method:

Boil the quinoa in a saucepan until it becomes sprouted and fluffy. Meanwhile, chop up all your veggies into very small cubes. Heat a pan with the coconut oil; once heated add in the diced shallots and cook until they become transparent and golden. Then add in the turmeric, cayenne chilli powder and paprika and cook for a further 2 minutes. Add in the chopped veggies and allow them to cook with the onions, until they soften for 8 minutes. After that, add in your prawns to the pan and allow the entire mixture to cook for a further 5 minutes. Once the quinoa is ready, pour it into the prawn and veggie pan and mix thoroughly. Add in 3 tablespoons of water, your tamari sauce, lemon juice, chopped sun dried tomatoes and salt and allow to simmer for 5 minutes on a medium heat then serve with corn on cob cooked in the way you prefer. My favourite is grilling it with a squeeze of lemon and black pepper!


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