Chicken and Quinoa Paella Recipe – Spanish Special
Chicken and Quinoa Paella is a nutritious twist on the classic Spanish dish, replacing traditional rice with protein-rich quinoa for a lighter yet satisfying meal. Tender pieces of chicken are browned and simmered with onions, garlic, bell peppers, and a saffron-infused (or turmeric) broth that gives the dish its signature aroma and colour. The quinoa absorbs all the rich flavors, paired with juicy tomatoes, smoked paprika, and optional olives and peas to add texture. Perfect for weeknight dinners or hosting friends, this one-pan skillet meal delivers both health and hearty Spanish flair.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
For the Paella:
- 1 cup quinoa, rinsed
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon saffron threads (or 1/2 teaspoon turmeric as a substitute)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium tomato, diced
- 2 cups chicken broth (low-sodium recommended)
- 1/2 cup frozen peas
- 1/2 cup sliced black or green olives (optional)
- 1/4 cup chopped fresh parsley (for garnish)
- Lemon wedges (for serving)
Cook the Chicken:
Heat olive oil in a large skillet or paella pan over medium-high heat.
Add the chicken pieces and cook for 4-5 minutes until browned.
Remove the chicken from the pan and set aside.
Sauté the Vegetables & Spices:
In the same pan, add the onion, garlic, and red bell pepper. Sauté for 3-4 minutes until softened.
Stir in the smoked paprika, cumin, saffron (or turmeric), salt, and black pepper. Cook for another 30 seconds.
Cook the Quinoa:
Add the rinsed quinoa and diced tomato to the pan, stirring to coat with the spices.
Pour in the chicken broth and bring to a gentle simmer.
Return the browned chicken to the pan, arranging it evenly over the quinoa.
Cover and let simmer for 15 minutes, stirring occasionally.
Final Touches:
Add the frozen peas and sliced olives (if using). Stir gently and cook for another 5 minutes, until the liquid is absorbed and the quinoa is tender.
Remove from heat and let rest for a few minutes.
Serve:
Garnish with chopped fresh parsley.
Serve with lemon wedges on the side for a fresh citrusy touch.
Enjoy your healthy Chicken and Quinoa Paella!
Recipe Notes:
Quinoa Prep: Always rinse quinoa before cooking to remove the natural bitterness and improve texture.
Broth Absorption: If quinoa remains a bit firm after simmering, add a splash more broth and cook for a few extra minutes.
Protein Add-Ons: Shrimp or chorizo can be added for more traditional paella-style richness.
Vegetarian Option: Swap out chicken for chickpeas or mushrooms and use vegetable broth to keep it plant-based.
Serving Suggestions: Garnish with fresh parsley and serve with lemon wedges to brighten the dish and add acidity contrast.
