Quinoa adds a modern twist to a classic Spanish dish.
Prep Time : 0:20 | Cook Time : 0:30 | Total Time : 0:50 | Serving : 4 person.
Ingredients
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2 cups (300g) frozen broad beans
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4 Coles Finest Italian Pork Sausages
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2 teaspoons olive oil
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1 brown onion, finely chopped
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1 red capsicum, seeded, finely chopped
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2 teaspoons sweet paprika
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1/2 teaspoon ground turmeric
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2 ripe tomatoes, finely chopped
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1 cup (200g) Coles Brand Organic White Grain Quinoa, rinsed, drained
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1 1/2 cups (375ml) chicken stock or vegetable stock
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1/2 cup coriander leaves
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Lemon wedges, to serve
Method
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Step 1
Cook the broad beans in a large saucepan of boiling water for 5 mins or until tender. Refresh under cold running water. Drain well and peel the broad beans.
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Step 2
Meanwhile, heat a large frying pan over medium heat. Add the sausages. Cook, turning occasionally, for 6 mins or until browned all over and just cooked through. Transfer to a plate to cool slightly. Thickly slice diagonally.
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Step 3
Heat the oil in the same pan over medium-high heat. Add the onion and capsicum. Cook, stirring, for 5 mins or until onion softens. Add paprika and turmeric and cook for 1 min or until fragrant. Add tomato and cook for 1 min or until heated through. Add quinoa and stir to combine. Pour over stock and bring to a boil. Reduce heat to low. Cook, covered, for 15 mins or until liquid is absorbed. Add sausage and broad beans. Toss to combine. Set aside, covered, for 5 mins to rest. Serve with coriander and lemon.