A lighter take on a Spanish paella, using quinoa instead of rice with the addition of oven roasted lemon fennel, packed with vitamin B6.

Serves: 2 | Cook Time: 25 mins | Calories: 476 | Type: Vegan + Gluten-Free


  • 80g quinoa
  • 200g edamame beans (drained) (soya)
  • 1 fennel head
  • 120g green beans
  • 1 vegetable stock cube (celery)
  • 2 tsp smoked paprika
  • 1 lemon
  • Handful of parsley
  • 50g pitted black olives
  • 140g cherry tomatoes

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.


  1. Preheat the oven to 200C / gas mark 6 and boil a kettle.
  2. Trim the green beans and thinly slice the fennel head, removing the ends.
  3. Place the fennel slices on a baking sheet, drizzle over 1/2 tbsp oil, half of the juice from the lemon and a pinch of sea salt and place in the oven for 10 mins. After 10 mins, add the green beans to the baking tray, drizzle with 1/2 tbsp oil and place in the oven for a further 10 mins.
  4. Meanwhile, dissolve the vegetable stock in 300ml boiling water. Rinse the quinoa and add to a medium-sized pan with the stock. Leave to simmer for 15 mins.
  5. Meanwhile, cut the cherry tomatoes and black olives in half. Roughly chop the parsley leaves. Drain the edamame beans.
  6. Once the quinoa has simmered for 15 mins, stir in the smoked paprika followed by the edamame beans, tomatoes and black olives and cook for a further 5 mins; add more water if needed. Then stir through the remaining lemon juice and half of the parsley.
  7. To serve, spoon the quinoa paella into two warm bowls, top with the lemon roasted fennel and green beans, and scatter over the remaining parsley.