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

• 2 cups (300g) frozen broad beans

• 4 Coles Finest Italian Pork Sausages

• 2 teaspoons olive oil

• 1 brown onion, finely chopped

• 1 red capsicum, seeded, finely chopped

• 2 teaspoons sweet paprika

• 1/2 teaspoon ground turmeric

• 2 ripe tomatoes, finely chopped

• 1 cup (200g) Coles Brand Organic White Grain Quinoa, rinsed, drained

• 1 1/2 cups (375ml) chicken stock or vegetable stock

• 1/2 cup coriander leaves

• Lemon wedges, to serve

Method

• 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.

• 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.

• 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.