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Quinoa 'paella'

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  1. Remove any visible fat from chicken; with a sharp heavy knife, halve each breast crosswise, cutting through bone. Season chicken all over with 1-1/2 teaspoon salt, two teaspoons paprika, black pepper, and rosemary.
  2. Heat oil in a large (30 centimeter) straight-sided skillet over medium heat. Add chicken to pan; nestle chorizo and garlic around chicken. Cook until chicken is golden brown on all sides, turning chicken and chorizo a few times, eight to ten minutes. Transfer chicken and chorizo to a plate (chicken breast will not be cooked through); leave garlic in pan.
  3. Split leeks in half lengthwise, then cut into one centimeter slices; immerse in cold water to remove all sand and grit. Carefully lift leeks from water to avoid mixing sand back in; drain well and repeat if necessary.
  4. Add leeks, carrots, peppers, and remaining 1/2 teaspoon salt to pan; cook over medium heat until soft, stirring frequently, six to eight minutes. Add quinoa, remaining 1/2 teaspoon paprika, turmeric, and broth; stir to combine and bring to a simmer. Nestle chicken pieces and chorizo into quinoa mixture, along with any accumulated juices on plate; cover pan tightly and cook over low heat for ten minutes. Scatter baby broccoli over top; cover and continue to cook until quinoa is done, chicken is cooked through and baby broccoli is bright green and crisp-tender, about five minutes more. Season to taste, if desired; garnish with optional fresh lemon juice and zest.
  5. Serving size: 1/2 chicken breast, one cup "paella" and a few spears broccoli.

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