Heat oil in a large frying pan, over medium heat. Add the onion and bell pepper and gently fry for approx. 5 minutes (until the onion has softened and translucent )
Add the garlic and smoked paprika and fry for a further minute.
Add the tomatoes, stock and water and bring to a boil.
Add the quinoa and simmer for 10 minutes (stirring occasionally).
Stir through the peas and place the prawns (shrimp) on top of the quinoa. Simmer for a further 10 minutes.
Cover with a lid and allow to sit for 5 minutes.
Add the juice of one lemon, stir and serve.
Quinoa: Tricolour quinoa has been used in this recipe (photographed) but you can use your white if you prefer. White quinoa has the most delicate taste and it cooks up a bit fluffier than other varieties of quinoa. For this reason, white quinoa is a popular choice for babies and also in dishes like this. Red quinoa keeps its shape more and has a nuttier flavour and black has an earthier flavour. I like the tri combination but would not recommend using only red or black quinoa in this dish. Prawns: The prawns can easily be skipped altogether or replaced with some cooked chicken or extra veggies. If cooking for a baby/toddler, depending on age and stage, you can chop up the prawns into little pieces. Stock: Chicken stock can be replaced with vegetable stock. The stock helps to add flavour and balance out the bitterness of quinoa. If making this dish for a baby make sure to use homemade stock, low sodium stock or replace with water to keep the sodium levels lower.Storage: Allow the quinoa to cool and transfer to an airtight container. Refrigerate for up to 48 hours or freeze for up to one month. Thaw, in the refrigerator overnight.Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator.