Still with thanks to Bea for the Altruistic Paella tuition, this dish draws on speed, what is available in the fridge and a drop in temperature as its inspiration. We didn’t have paella or even risotto rice, we didn’t have time to wait for the pearl barley to cook (packet said 75 minutes!), we were feeling a bit run down and used up and whilst we didn’t have artichokes and green peas, we had lots of delicious veggies looking for new roles in our diet.
1 cup of dried Quinoa
4 cups of water
1 medium onion, chopped
3 garlic cloves, chopped
2 organic carrots, peeled and sliced
1 organic red pepper, chopped roughly
1 tin of chickpeas,
half a bag of kale, rinsed and chopping any large pieces
1 tsp of paprika powder
1 pinch of saffron
1/2 tsp of cumin powder
a pinch of dried chilli, powder or flakes
1 tblsp Dr Braggs liquid aminos
Half a lemon
I part cooked the Quinoa in 2 cups of water and washed it before adding it to the sweated onion, garlic, red pepper & carrots to remove any saponin that gives it a bitter taste, because we hadn’t soaked it before using. Stir everything together, add chickpeas and Kale or whatever greens you like, season with paprika, a sprinkle of saffron and a sprinkle of cumin to help digest the chickpeas. Add x2 times the quinoa volume in stock and simmer adding more water if you need it. When the Quinoa is showing it’s little tails and has expanded in size, sprinkle some Braggs liquid Aminos, some black pepper and stir in. Serve with a generous squeeze of lemon, which brings all the flavours together, helps with alkaline levels in the body and also helps with absorption of the iron from the green veg and protein.
If the chopping is fast, that’s dinner in under 30 minutes. Perfect for an after work nourishing evening vitamin boost. Try different veg combinations to use up whatever’s in your fridge!