Not really mexican and not really paella, but a fast and easy and tasty way to use quinoa.
This is inspired by the Mexican Corn and Red Kidney Bean Salad from Rena Patten’s Cooking With Quinoa.
1/2 cup quinoa, rinsed and drained
1 cup water
1 vegan stock cube
1 cup corn kernels cut from 2 cobs of corn
1 cup green beans, diced
(any other vegetables to use up, diced)
1 large red capsicum, diced
1 medium red onion, diced
1/2 tsp dried oregano
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp smoky paprika
juice of 1 lime
2 tbsp olive oil
Saute the corn, capsicum, onion, herbs and spices in the olive oil until softened. I do this in my wok as it has a lid that makes it easy to watch while it cooks.
Then add the green beans (and any other fast cooking vegetable, if using), quinoa, water and stock cube, and bring to a bubble.
Put on the lid, turn the heat right down, and let it simmer very gently until the quinoa has absorbed all the liquid. About 15 mins. Squeeze over the lime juice.
This is great hot, and also as a cold salad too.