Quinoa and brown rice paella with haloumi

Tonight’s dinner (and tomorrow’s lunch) inspiration came from a quick look in the pantry and the need for something wintery, and vaguely stew like.

Its not really a paella, but it was inspired by the idea of one

What sparked the idea? Quinoa, haloumi, tomatoes and kidney beans

What you’ll need?

  • Your favourite cooking oil
  • 2 onions (brown or red)
  • a spoon full of sugar
  • Garlic – crushed minced (at your discretion)
  • Italian herbs
  • ground cumin
  • ground cardamom
  • chilli flakes
  • capsicums (choose your favourite colour)
  • carrot
  • eggplant
  • mushrooms
  • peas
  • beans
  • vegie sausages ( i used sanitarium, these are optional)
  • olives
  • vegie stock cubes ( i used about 3 , depends on the quantity your making)
  • tomatoes or canned diced tomatoes or thinned tomato puree
  • canned kidney beans
  • a slice of lemon (or more depending on the number of servings)

Procedure:

  1. oil, herbs, chilli flakes, cumin, cardamom, sugar and chopped onions into a fairly large pot, preferably a non stick one, it makes life easier
  2. Once the onions are caramelised (you’ll be able to smell it, and they should be brown) add the garlic
  3. Add the mushrooms and eggplant after the garlic has cooked
  4. Add the carrot and capsicum
  5. Add the tomatoes
  6. Add the peas and beans
  7. Add the stock cubes
  8. Add the kidney beans, olives and sausages
  9. Add raw brown rice
  10. Add plenty of water and cover
  11. Wait 10 minutes and then add quinoa
  12. Allow to cook and thicken
  13. Taste, and add spices, salt and pepper as you see fit
  14. In a frypan shallow fry some haloumi , as much as you’d like.
  15. Once quinoa and brown rice are cooked turn off the heat and serve paella with haloumi and lemon on top

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