Quinoa Paella

Ingredients

• ½ teaspoonsaffron threads
• 340 g (2 cups)quinoa
• 8boneless, skinless chicken thighs
• 1 teaspoonsmoked paprika
• 2 tablespoonsolive oil
• 340 g (12 oz)regular or spicy sausage, ideally chorizo-flavoured, sliced
• 5 clovesgarlic, coarsely chopped
• 2red peppers, chopped
• 1onion, roughly chopped
• To tastesalt and pepper
• 2tomatoes, diced, or 1 can diced tomatoes
• 950 ml (4 cups)chicken stock or water
• ½ headcauliflower, cut into florets
• 2 tablespoonsparsley
• 60 ml (¼ cup)hot water, for soaking the saffron

Instructions

1. 1

   Soak and rinse

   Steep the saffron in 60 ml (¼ cup) hot water for 15 minutes. Rinse the quinoa in a fine-mesh colander under cold running water until the water runs clear, about 10 minutes. Put it in a bowl, cover with cold water and soak for 15 minutes, then drain and set aside.

2. 2

   Brown the meat

   Heat a deep, wide pan over medium-high heat. Add the drained quinoa and toast, stirring, until it begins to turn golden, 15–20 minutes; transfer it to a bowl. Season the chicken with salt, pepper and paprika. Heat 1 tablespoon of oil in the pan, brown the chicken on both sides and transfer it to a plate. Brown the sausage in the pan and transfer it to a plate as well.

3. 3

   Soften the vegetables

   Add the remaining 1 tablespoon of oil to the pan, followed by the garlic, peppers, onion, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.

4. 4

   Simmer the quinoa

   Stir in the reserved quinoa, saffron and its soaking water, tomatoes and stock. Arrange the chicken and sausage on top. Bring to the boil, reduce the heat to low and cook until the liquid has reduced slightly, 15–20 minutes.

5. 5

   Roast cauliflower

   Meanwhile, toss the cauliflower with a little oil on a baking sheet. Roast at 200°C (400°F) for about 30 minutes, then season with salt to taste.

6. 6

   Rest and serve

   Take the paella off the heat, top with the cauliflower and mix some of it in. Cover the pan with a clean kitchen towel and leave it to stand for 10 minutes. Uncover, adjust the seasoning with salt and pepper, scatter over the parsley and serve from the pan.

What is quinoa paella?

Paella is a Spanish rice dish associated especially with Valencia, traditionally cooked with seasoned stock and a mixture of meats or seafood. This version uses quinoa in place of rice, with chicken, sausage, saffron and vegetables.

Toasting the quinoa before it simmers helps build a nutty base, while saffron and smoked paprika bring warm, savoury notes. Roasted cauliflower adds another layer of texture at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 42g protein, 48g carbs, 25g fat.

Quinoa supplies most of the carbohydrate, while the chicken and sausage provide much of the protein and fat; the olive oil adds further fat. Serve with a simple green salad or extra vegetables to balance the plate.

Why toast the quinoa?

Toasting: the drained quinoa goes into a dry pan and is stirred until it begins to turn golden. Keep it moving and watch the colour; the long toast in this method needs attention so the grains do not scorch.

Rinsing: washing the quinoa under running water until clear helps remove its natural surface bitterness. Drain it well before adding it to the pan so it can toast rather than steam.

Build flavour in the pan

Meat: browning the chicken and sausage separately gives them colour before they finish cooking in the quinoa. Set them aside while the vegetables soften, then place them on top for the simmer.

Vegetables: cook the garlic, peppers and onion until soft, about 5 minutes. They form the savoury base for the tomatoes, saffron water and stock.

Watch the simmer

Liquid: after bringing the mixture to the boil, lower the heat and simmer for 15–20 minutes, until the liquid has reduced slightly. Keep the heat low so the bottom is less likely to catch.

Resting: the 10-minute covered rest gives the quinoa time to settle after cooking. The method uses a clean kitchen towel to cover the pan; keep the towel clear of any flame or hot element.

Roast the cauliflower separately

Roasting: spread the florets on a baking sheet with a little oil and cook at 200°C for about 30 minutes. This gives them a roasted finish rather than having them simmer in the pan.

Timing: the cauliflower roasts while the paella cooks, though its stated cooking time is longer than the quinoa simmer. Check that it is tender and browned to your liking before adding it.

Serving ideas

Serve straight from the pan, with the parsley scattered over the top. A crisp green salad or simply dressed vegetables make a fresh contrast to the rich sausage and chicken.

This is a substantial dish with protein and grains in the same pan, so modest sides are usually enough. Keep any extra seasoning handy for the table.

Recipe notes & tips

• Drain the soaked quinoa thoroughly before toasting it.
• Use a wide, deep pan so the ingredients can be arranged in a fairly even layer.
• Brown the chicken and sausage in batches if the pan is crowded.
• Keep the heat low once the stock comes to the boil.
• Roast the cauliflower on a separate baking sheet while the quinoa simmers.
• Check the seasoning after the covered rest, just before serving.

Variations

• Use water: choose water instead of chicken stock for a less savoury base.
• Adjust the heat: use spicy sausage for a hotter result or regular sausage for a milder one.
• Leave out saffron: omit it if needed; the dish will lose some of its distinctive aroma.
• Add more peppers: increase the red pepper for extra vegetable flavour.
• Change the herbs: finish with another soft herb in place of the parsley.

Common mistakes to avoid

• Skipping the rinse: quinoa can taste bitter; rinse until the water runs clear.
• Toasting unattended: the grains may scorch; stir regularly and watch for the first golden colour.
• Crowding the pan: the meat may steam rather than brown; brown it in batches if needed.
• Boiling too vigorously: the bottom can catch; lower the heat after bringing the liquid to the boil.
• Adding cauliflower too early: it can lose its roasted texture; roast it separately and add it near the end.

How to store

Refrigerate leftovers in a covered container once cooled and use within 3 days. Reheat thoroughly in a pan over a low heat or in the microwave, adding a splash of water or stock if the quinoa seems dry.

Frequently asked questions