Want a fast, comforting and veggie-packed dinner?

Our associates at Riverford have come to the rescue with this seasonal recipe for Cauliflower & Quinoa Paella with Roast Peppers & Almonds.

Prepared in simply half-hour and vegan-friendly, it options nutty cauliflower and vibrant vitamin-rich pink peppers. The right supper for a cold January night!

cauli

for 2 servings You’ll want:

2 pink peppers

30g flaked almonds

1 shallot, peeled and chopped

1 cauliflower, damaged into florets

150g quinoa

½ tablespoon smoked paprika

1 pinch of saffron

1 bay leaf

1 garlic clove, peeled and chopped

100g passata

100ml white wine

400ml inventory

1 lemon

Small bunch of parsley

Tips on how to:

  1. Preheat your oven to 220˚C/Fuel 7.
  2. Slice the peppers into massive lobes. Rub flippantly with oil and place skin-side up on a roasting tray. Switch to the oven and roast for 15-20 minutes, till the pores and skin has blistered.
  3. In the meantime, toast the almonds in a dry frying pan for 2-3 minutes, till golden. Switch to a plate.
  4. Add the shallot and cauliflower to a frying pan with 2 tbsp oil. Fry for 3-4 minutes till they each begin to tackle a little bit color.
  5. Add the quinoa to the frying pan with the paprika, saffron, bay and garlic. Fry for 1 min. Add the passata and white wine. Let the wine bubble away for 1 extra min.
  6. Tip within the inventory. Simmer gently for 12-15 minutes, till every little thing is tender. Add a touch extra water if it appears like drying out.
  7. Whereas the paella cooks, finely zest the lemon. Finely chop the parsley with the lemon zest, including a pinch of salt as you achieve this. Roughly chop the almonds.
  8. When the peppers are cooked, take away them from the oven and depart to chill for five minutes. Draw back the burned skins. Slice the flesh into strips.
  9. Stir the peppers into the paella, with a squeeze of lemon juice. Style and regulate with salt, pepper and extra lemon juice as wanted.
  10. Divide the paella between 2 plates. Garnish with chopped parsley, lemon zest, almonds and a wedge of lemon.