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vegetable quinoa paella

Vegetable Quinoa Paella

Gaby Dimova
A veggie quinoa version of the famous Spanish paella dish.
5 from 4 votes
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Main Course
Cuisine Spanish
Servings 6 people

Equipment

  • a traditional shallow paella pan, or a shallow pan

Ingredients
  

  • 1 ½ cups white quinoa
  • 1 can chopped tomatoes
  • ½ cup frozen peas
  • 1 red pepper
  • 1 cup chopped mushrooms
  • 1 can artichoke hearts
  • 1 cup chopped carrots
  • 1 small onion
  • 3 cloves minced garlic
  • 3 cups vegetable broth
  • 2 tablespoon olive oil
  • 1 tablespoon tomato paste
  • ½ tablespoon paprika
  • 1 tablespoon saffron
  • ½ tablespoon turmeric
  • salt to taste
  • lemon wedges, parsley, and olives to top

Instructions
 

  • Heat your pan or skillet on medium heat and add the olive oil, onion, and garlic.
  • Add the chopped carrot and chopped pepper, along with one cup of vegetable broth.
  • Add the sliced mushrooms and artichoke hearts (cut those in half).
  • Add the peas, tomatoes, tomato paste, and stir.
  • In a small bowl, mix the saffron with 1-2 tablespoons of vegetable broth.
  • Add the quinoa to the pan, along with the saffron, paprika, turmeric, and salt.
  • Give the paella one last stir to make sure the ingredients are evenly distributed. After this, DO NOT stir again!
  • Cover the paella and cook it on high heat for 7 minutes. Then lower the heat to low/medium and cook for another 10 minutes.
  • Finally, remove your paella from the heat.
  • Top with fresh parsley, olives, and lemon wedges.
Keyword vegetable paella
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