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Quinoa paella with prawns & beans

Quinoa paella with prawns & beans

This healthy alternative to a classic Spanish paella is perfect summer dinner. With all the classic flavours of saffron and seafood, the nutty bite of the quinoa brings a different texture to the dish that is much enjoyed.

4 out of 5 stars(1) Rate this recipe
Gluten freeHealthyLow fat
  • Serves4
  • CourseMain meal
  • Prepare-
  • Cook40 mins
  • Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 pinch saffron strands
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, finely chopped
  • 200g runner beans, trimmed
  • 200g quinoa, rinsed
  • 1 tsp hot smoked paprika
  • 1 tsp dried thyme
  • 500ml Cooks’ Ingredients Chicken Stock
  • 275g Waitrose Baby Plum Tomatoes
  • 235g essential Waitrose Raw King Prawns, defrosted
  • ½ x 25g flat leaf parsley, roughly chopped
  • 1 lemon, cut into wedges


  1. Pour 1 tbsp boiling water over the saffron and set aside. Heat the oil in a large non-stick pan then fry the onions and garlic gently for 8-10 minutes until soft and golden.

  2. Meanwhile, remove the sides from the beans with a peeler and cut the beans into bitesize pieces. Stir the quinoa, paprika and thyme into the onions, cook for 1 minute, then stir in the stock, tomatoes and saffron water. Season and bring to the boil. Simmer for 10 minutes, until slightly thickened.

  3. Add the beans, cover the pan and cook 10 minutes more until the quinoa and beans are almost tender. Spread the prawns over the top and give it a further 5 minutes or until the prawns are pink and thoroughly cooked. Season, fork the parsley and prawns through the grains, then serve with lemon wedges to squeeze over.


Typical values per serving when made using specific products in recipe


1,662kJ/ 394kcals



Saturated Fat












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4 out of 5 stars1 rating