If raw kidney beans are used, soak them in water for at least 12 h, then cook for about 60 min.
Wash and drain the quinoa. In a pot of boiling water, bring the quinoa to a boil again and then simmer on low heat for about 15 min. In a frying pan, sauté chopped onion and garlic, then add the quinoa, season with turmeric.
Stir until browned. Then pour in about 3 dl of vegetable broth and add drained pelati and kidney beans. Season with paprika powder, cayenne pepper and cumin and then simmer for about 15 min on low heat. Halve zucchini lengthwise and cut into thin slices.
Cut pepperoni into cubes. Add both to the pot and simmer again for a good 5 min.
Finally, add the peas and stir vigorously again. Simmer until any liquid has evaporated. Finally, season to taste with salt and pepper.
