Skin care

Riverford Cauliflower & Quinoa Paella

Do you need a quick, calming and vegetarian dinner?

Our friends in Riverford came to the rescue with this seasonal recipe for cauliflower & quinoa paella with roasted peppers and almonds.

Ready and vegan-friendly in just 30 minutes, it contains nutty cauliflower and lively red peppers rich in vitamins. The perfect dinner for a cool January evening!

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<h4> for two servings you need: </h4>
<p> 2 red peppers </p>
<p> 30 g flaked almonds </p>
<p> 1 shallot, peeled and chopped </p>
<p> 1 cauliflower, broken into florets </p>
<p> 150 g quinoa </p>
<p> ½ tablespoon of smoked paprika </p>
<p> 1 pinch of saffron </p>
<p> 1 bay leaf </p>
<p> 1 clove of garlic, peeled and chopped </p>
<p> 100 g Passata </p>
<p> 100 ml white wine </p>
<p> 400 ml stock </p>
<p> 1 lemon </p>
<p> Small bunch of parsley </p>
<h4> How to: </h4>
<ol>
<li> Preheat your oven to 220 ° C / gas 7. </li>
<li> Cut peppers into large rags. Rub lightly with oil and place on a roasting tray with the skin facing up. Put in the oven and fry for 15-20 minutes until the skin blisters. </li>
<li> In the meantime, roast the almonds in a dry pan for 2-3 minutes until they are golden brown. Transfer to a plate. </li>
<li> Put the shallot and cauliflower in a pan with 2 tablespoons of oil. Fry for 3-4 minutes until both take on some color. </li>
<li> Add the quinoa to the pan with the bell pepper, saffron, bay leaf and garlic. Fry for 1 min. Add the passata and the white wine. Let the wine bubble for another minute. </li>
<li> Tip in stock. Simmer gently for 12-15 minutes until everything is tender. Add a dash more water if it looks like it is drying out. </li>
<li> While the paella is cooking, peel the lemon finely. Finely chop the parsley with the lemon zest, adding a pinch of salt. Roughly chop the almonds. </li>
<li> When the peppers are cooked, take them out of the oven and let them cool for 5 minutes. Pull the blistery skins away. Cut the meat into strips. </li>
<li> Stir the peppers into the paella with a splash of lemon juice. Season to taste with salt, pepper and more lemon juice and adjust. </li>
<li> Divide the paella into 2 plates. Garnish with chopped parsley, lemon zest, almonds and a lemon wedge. </li>
</ol>
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Girl 19

I just turned 19, puberty is the most afraid of acne. Types of acne are scary. This blog is where I record the experiences gained from my acne treatment process and learn online

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