Quinoa paella

Ingredients for 4 servings:

• 120 g quinoa
• 80 g kidney beans
• 1 small onion(s)
• ½ zucchini
• 100 g peas
• 1 can of tomatoes, peeled
• 1 pepper, red
• 1 tsp paprika powder
• 1 tsp cumin
• 1 tsp cayenne pepper
• ½ tsp turmeric
• 3 dl vegetable broth
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

If using raw kidney beans, soak them in water for at least 12 hours, then cook for about 60 minutes. Wash and drain the quinoa. Bring the quinoa to a boil in a pot of boiling water and then simmer over low heat for about 15 minutes. Sauté the chopped onion and garlic in a frying pan, then add the quinoa and season with turmeric. Stir until browned. Then pour in about 3 dl of vegetable stock and add the drained peeled peas and the kidney beans. Season with paprika, cayenne pepper, and cumin, then simmer over low heat for about 15 minutes. Halve the zucchini lengthwise and cut into thin slices. Dice the bell peppers. Add both to the pot and simmer for another 5 minutes. Finally, add the peas and stir vigorously again. Simmer until all the liquid has evaporated. Finally, season with salt and pepper.