We’ve used protein-packed quinoa in our healthy version of the classic Spanish paella and topped it with roasted fennel, a great source of dietary fibre.

Serves: 2 | Cook Time: 25 mins | Calories: 476 | Type: Vegan + Gluten-Free | Macros P: 22g / C: 61g / F: 20g

Ingredients:


  • 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 for lots of other healthy dinners.

Method:


  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. Then add the green beans to the baking tray alongside the fennel, drizzle with 1 tsp oil and place in the oven for 10 mins.
  4. Meanwhile, dissolve the vegetable stock in 400ml boiling water. Rinse the quinoa and add to a medium-sized pan with the stock, cover with a lid, and leave to simmer for 10 mins.
  5. Meanwhile, cut the cherry tomatoes and black olives in half. Roughly chop the parsley leaves. Drain and rinse the edamame beans.
  6. Once the quinoa has simmered for 10 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.