Heat 5 tablespoons olive oil in a paella pan or a large skillet. Add chopped onion, garlic, dried aji paste, paprika and cook stirring until the onion is tender. Stir in peas, fava beans and carrots.
Cook over medium heat for approximately 3 minutes and stir in the artichoke, the red pepper, mushrooms, asparagus, chili, and tomatoes.
Add 1 ˝ cup stock and season to taste with salt and pepper. Cover skillet, lower heat and continue cooking for 10 minutes. Add more stock if necessary.
Add quinoa, stir and cook until soft. Stir in parsley and black mint and drizzle over