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Quinoa Paella with Rocket

Quinoa Paella with Rocket


This is an unusual Paella recipe with a base of Quinoa and varied flavours of calamari, chorizo and fennel.

  • Serves: 4-6 |
    4-6 servings
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 20 mins
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  • 1 C (250 ml) quinoa
  • 2½ C (625 ml) salted water
  • 2 sachets (4 g each) squid ink (optional)]
  • 2 calamari tubes (or more) per person
  • grape seed oil
  • salt and freshly milled black pepper
  • freshly squeezed lemon juice
  • 2 chorizo sausages, or similar sausage of your choice, sliced
  • 2 baby fennel bulbs, thinly sliced
  • 3 radishes, thinly sliced
  • handful of wild rocket, roughly chopped
  • 3 Peppadews (mild), chopped
  • avocado (optional)

Bring the quinoa and water to the boil, then simmer for 20 minutes or until translucent. Remove from the heat. If adding the squid ink, add it now, then keep to one side to cool.

Flash-fry the calamari tubes in a little grape seed oil until just cooked. Season with salt, pepper and freshly squeezed lemon juice.

Fry the sausages until heated through. Add the calamari, sausages and fennel to the cooked quinoa. Add the radishes, rocket and Peppadews. Mix everything together.

Serve at room temperature with avocado slices (optional).