This paella-inspired recipe swaps rice for quick-cooking, protein-rich quinoa for a simple but flavoursome one-pan supper
Warm summer nights call for colourful, vibrant dinners and this Spanish-style dish offers that in the pan-load. Quinoa replaces rice, offering both more protein and a quicker cook time and temperamental seafood is swapped for trail-friendly chorizo (though vegetarians can swap it out for vegetables). Suitable for evenings on the campsite or the trail, cooked in one pan over a lightweight gas stove.
- 200g quinoa
- 1tsp paprika
- 1tsp garlic powder
- 1tsp turmeric
- ½ tsp chili flakes
- ½ ring chorizo
- 1 onion
- 1 red pepper
- 1 stock cube (chicken or veg)
- 500ml water
- 1 can chickpeas
- Lemon wedges (optional)
1. At home, add the quinoa and spices to a Ziploc bag. Pack the other ingredients separately.
2. At the campsite, chop the chorizo into bite-size pieces and slice the onions and pepper.
3. Gently fry the chorizo until it releases its oils, then add the onions and pepper and fry for about three minutes.
4. Stir in the quinoa mix and add the stock cube, along with half the water. Simmer and stir for approximately 10 minutes, adding extra water as necessary.
5. Drain and add the chickpeas and carry on cooking until they are warmed through and the quinoa is cooked just as you like it.
6. Divide into bowls and squeeze over lemon juice as required. Tuck in and enjoy!