Cheats Quinoa Paella

10 minutes preparation 20-25 minutes cooking

Serves 1


  • 1 Tbsp. French Green lentils

  • 1/3 Cup Quinoa

  • ¼ cup red cap diced (or ½ cup of one colour)

  • ¼ cup green cap diced

  • 1 small red onion or shallot sliced

  • 6 button mushrooms quartered

  • 1 clove garlic crushed

  • ¼ tin toms crushed

  • 1 ½ cups of water

  • 1 tsp stock

  • Pinch Celtic Salt

  • Grind of Pepper

  • ½ tsp turmeric (or use saffron)

  • ½ tsp paprika

  • ½ tsp chilli flakes

  • ½ tsp cumin seeds

  • Chopped parsley to finish

  • Lemon wedge to serve

  • Optional: extra veg like cauliflower or broccoli cut into small florets and/or some Kalamata olives



  1. Rinse lentils and quinoa and set aside.

  2. Prepare all the veggies.

  3. In a pan over medium dry fry cumin seeds, onion, capsicum and mushrooms for a few minutes or until onion have browned.

  4. Add lentils, quinoa, garlic, spices, stock and water to pan. Bring to boil, reduce heat to low, cover and simmer for 15 minutes.

  5. Add crushed tomatoes and any other quick cook veg if using e.g. cauliflower/olives. You may need to add extra water as well if the contents of the pan start to stick. Cover and simmer for 5-6 more minutes over a low heat.

  6. Uncover and cook away remaining liquid. Sprinkle with parsley and serve with a lemon wedge.