This Spanish-style paella is a nutritional powerhouse, packed with omega-3 fatty acids from quinoa and bursting with flavour from artichoke hearts and juicy tomatoes. It's a delightful dish that's as good for your heart as it is delicious. A perfect, quick and easy meal.
Preheat the oven to 200°C and boil a kettle. Dissolve the vegetable stock cube in 300ml of boiling water.
Finely chop the garlic and thinly slice the red pepper. Halve the cherry tomatoes and artichokes. Cut the lemon in half, keep half for the juice and chop the remaining half into 2 wedges.
Cut the chicken breasts in half widthways. Place the chicken on a baking tray or ovenproof dish. Season the chicken with sea salt, black pepper, a quarter of the smoked paprika and drizzle with 1 tbsp olive oil. Place the chicken in the oven for 20 minutes or until cooked through.
Meanwhile, heat a medium-sized pan on a medium heat with 1.5 tbsp olive oil and add the garlic for 2 minutes. Rinse the quinoa and add to the pan, then add the vegetable stock, red pepper and remaining paprika. Simmer for 10 minutes with the lid on.
Then remove the lid, stir in the tomatoes, olives, artichokes, dried parsley and the juice from the half lemon and simmer for a further 5 minutes until the quinoa is cooked and the liquid has all been absorbed. Add more boiling water if needed. Season with black pepper.
To serve, spoon the quinoa paella into two warm bowls and top with the chicken. Serve with the lemon wedges.
For extra flavour, use a good quality smoked paprika. It makes all the difference!