Vegetarian Quinoa Paella
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.You’re going to fall in love with my Vegetarian Quinoa Paella, it’s healthy, hearty, and full of smoky, aromatic Spanish flavors! Packed with protein from quinoa, beans and loaded with fresh, fiber-rich vegetables, it’s my delicious twist on a classic favorite. This healthy one-pan meal is ready in just an hour, making it perfect for weeknights or special occasions.
When I set out to create my version of vegetarian paella, I was inspired by the bold flavors and vibrant colors of traditional Spanish paella. But I wanted to give it a fresh twist, something lighter, plant-based, and packed with nutrients, just like my fan-favorite Spanish vegan patatas bravas.
What began as a fun experiment to turn the classic meat- and seafood-filled paella into a vegetarian dish proved that plant-based can be equally rich and satisfying. Quinoa’s nutty texture elevated the dish, creating a hearty, wholesome twist that’s now a favorite in my kitchen.
👩🏽🍳 Why I Love This Recipe
I love making this vegetarian paella because it’s the perfect balance of hearty and healthy, exactly what I want when feeding my family. It’s one of those meals that guarantees clean plates all around, with someone inevitably asking for seconds. And if there are leftovers (rare, but it happens), they’re an absolute lifesaver on busy days. Oh, and let’s not forget, this dish is a total win for meal-preppers! Seriously, attention all planners, this one’s for you! 😄
I make my gluten-free quinoa paella recipe loaded with colorful veggies like zucchini, peas, artichoke hearts, and bell peppers, combined with protein-rich quinoa and fire-roasted diced tomatoes for a smoky, satisfying base. The flavors come alive with saffron, cumin, cayenne, and plenty of garlic, creating a dish that’s bold and vibrant. With around 300 calories, 13g of fiber, and 13g of protein per serving, it’s a wholesome meal that’s as good for you as it tastes.
To be honest, there’s something so exciting about bringing a taste of Spain into my own kitchen. Every time I make this, I’m transported back to those warm Spanish summer nights in Granada and Seville, savoring traditional paella at outdoor restaurants. Well, my version may be plant-based, but it’s packed with all the rich flavors and vibrant colors that make paella so special. I love sharing it with my family and friends, and I hope it brings the same joy to your table that it always brings to mine!
🥘 Ingredients
It might look fancy, but trust me, my vegetarian quinoa paella is as simple as it gets. No complicated ingredients here, just everyday staples turned into a flavorful and satisfying dish.
Vegetables: I stick with bell peppers, artichokes, zucchini, peas, and tomatoes for this recipe, but I love swapping in whatever I have on hand. Asparagus, yellow squash, or even sweet potatoes are some of my favorites to mix things up.
Protein: I use quinoa and kidney beans to pack in plant-based protein, but I’ll often switch it up with chickpeas, lentils, or white beans. It’s super versatile and always satisfying.
Rice: Instead of traditional rice, I go with quinoa because it’s healthier and loaded with protein. Sometimes, I mix in brown rice for extra texture and flavor.
Spices: I stick with saffron, chili powder, cumin, and cayenne to give this dish its bold flavors. When saffron isn’t available, I swap in turmeric, and it works perfectly.
🔪 How To Make
Let’s make this healthy veggie paella recipe, you won’t believe how simple it is to bring all these amazing flavors together, and I’ll guide you through every step with easy-to-follow photos.
Step 1: I start by putting the quinoa into a large bowl, covering it with water, and giving it a good stir to wash the grain. Then, I pour off the water and repeat the process to make sure it’s nice and clean.
Step 2: Next, I sauté the onion and garlic in a deep non-stick skillet with about 2 teaspoons of extra virgin olive oil until they’re soft and fragrant. Then, I add the quinoa and saffron, stirring it all together for another 2 minutes to let the flavors meld.
Step 3: Now it’s time to add the flavor! I stir in paprika, cumin, cayenne, chili powder, tomatoes, bell peppers, beans, salt, and vegetable broth. Then, I bring everything to a boil, lower the heat to a gentle simmer, cover the skillet, and let it cook for 15 minutes.
Step 4: I layer the zucchini slices on top of the quinoa, re-cover the skillet, and let it cook for another 5 minutes until the quinoa is fully done. Then, I remove the cover, stir in the peas, and cook uncovered for about 15 minutes, allowing the peas to warm through and the liquid to absorb completely.
Step 5: To finish, I season the paella with a few splashes of fresh lemon juice and adjust the spices and salt to taste. Then, I stir in a few tablespoons of sliced almonds for extra crunch. If I’m adding artichoke hearts or olives, I arrange them on top and let them warm through for about 5 minutes before serving.
Step 6: Finally, I serve each plate with a sprinkle of sliced almonds on top, a little fresh parsley, and a wedge of lemon for an extra burst of brightness. It’s the perfect finishing touch to this flavorful dish!
💭 Expert Tips
My #1 Secret Tip for making the best vegetarian quinoa paella is to resist the urge to stir while it’s cooking. I know it’s tempting, but letting the quinoa sit undisturbed allows it to absorb all the incredible flavors in the pan and helps create that perfect texture. Plus, it gives you the chance to develop that golden toasted layer at the bottom (socarrat), a little crispy treasure that’s worth the wait!
Other Tips To Keep In Mind:
- Make sure to rinse the quinoa before cooking to remove its natural coating; otherwise, it can taste bitter or soapy. It’s a quick step that makes all the difference in flavor.
- Cook the paella until all the liquid is absorbed, which usually takes about 15 minutes. If it’s not quite there, just let it simmer a little longer.
- For that golden toasted layer at the bottom (socarrat), turn up the heat at the end of cooking. Keep an eye on it, though, it can go from crispy to burnt fast!
- You don’t need a fancy paella pan, but I recommend using a large, shallow pan. It helps cook everything evenly and gives you that classic paella texture.
📖 Variations
This vegetarian quinoa paella is one of my favorite go-to dishes because it’s so easy to customize. These are some of my favorites:
Earthy: I swap the kidney beans for 1 can (14 oz) of chickpeas and add 1 cup of sliced mushrooms for an earthy, hearty twist. The mushrooms go in with the onions and garlic, and it’s such a satisfying combo.
Sweet and Savory: I replace the zucchini with 1 medium sweet potato, diced into small cubes, and stir in 2 cups of fresh spinach at the end. The sweet and savory mix is so comforting and flavorful.
Fresh Green: I trade the peas for 1 cup of chopped asparagus and top the dish with 1 can (14 oz) of quartered artichoke hearts during the last few minutes of cooking. It adds a fresh, vibrant twist that’s always a hit.
🍽 Serving Suggestions
This vegetarian quinoa paella is perfect for any occasion, whether it’s a family dinner or a weekend get-together. I love serving it with these:
Crisp Green Salad: I like to serve a simple spinach and arugula salad with a light vinaigrette alongside the paella. It’s fresh, light, and balances the bold flavors perfectly.
Crusty Bread: A slice of crusty vegan garlic bread is a must for soaking up all those delicious juices. It’s the perfect finishing touch to this hearty meal.
Spanish Tapas: I often pair this paella with my vegan patatas bravas, marinated olives, or roasted green bean veggies. It turns dinner into a full Spanish-inspired feast!
🧊 Storage Directions
Refrigeration: I let the vegetarian paella cool completely before transferring it to an airtight container. It keeps fresh in the fridge for up to 5 days, making it perfect for meal prep!
Freezing: Once the paella has cooled, I store it in an airtight container and pop it in the freezer. It stays good for up to 2 months, and it’s so handy to have on hand for busy days.
Reheating: If it’s frozen, I thaw it in the fridge first, then reheat it in a 350°F oven for about 20 minutes. Sometimes, I’ll warm it on the stovetop with a little olive oil over medium-low heat until it’s perfectly hot and ready to enjoy.
❓Recipe FAQs
What Makes This Vegetarian Paella Healthy?
As a certified health coach and nutritionist, I love how nutritious this vegetarian paella is! Even without meat, it’s packed with over 13 grams of protein and 13 grams of fiber per serving, that’s over 40% of your daily fiber needs in one meal. With less than 300 calories per generous portion, you can enjoy it guilt-free (and even go back for seconds). Plus, it’s loaded with essential vitamins and minerals like vitamin C, B6, folate, iron, magnesium, potassium, calcium, zinc, and vitamin K. It’s a dish that’s as delicious as it is nourishing!
Will Kids Enjoy This Vegan Paella Recipe?
Yes, for the most part, kids will enjoy this vegetarian paella, mine certainly do! If your kids struggle with eating vegetables, I get it. I like to start with small portions and encourage them to try just one bite (and we always celebrate when they do!). For my pickier eaters, I’ll dice the veggies super small or swap in ones I know they already like. If your kids are sensitive to spice, you can easily reduce or leave out the hotter spices to suit their tastes. It’s all about making it work for your family!
What Kind of Rice Do You need for Veggies Paella?
Bomba or Calasparra rice are the go-to choices for traditional paella, and Arborio rice works well too since it’s another short-grain option. But because none of these are whole grains, I like to use quinoa instead, it’s healthier and still cooks up beautifully! If you prefer, you can also use brown rice or a mix of brown rice and quinoa for extra texture and nutrients.
What is Socarrat?
Socarrat is that irresistible crispy golden crust you find at the bottom of a traditional paella, and it’s such a treat! To get it, I make sure not to stir the quinoa and let the broth cook off until the bottom gets crispy, but not burnt! It’s a fine line, so I watch it closely and pull it off the heat as soon as it turns golden brown. That said, you don’t need socarrat to make a great paella. I’ve made mine without it plenty of times, and it’s still absolutely delicious!
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🎥 Watch How to Make It
Vegetarian Quinoa Paella
You’re going to fall in love with my Vegetarian Quinoa Paella, it’s healthy, hearty, and full of smoky, aromatic Spanish flavors! Packed with protein from quinoa, beans and loaded with fresh, fiber-rich vegetables, it’s my delicious twist on a classic favorite. This healthy one-pan meal is ready in just an hour, making it perfect for weeknights or special occasions.
Servings: 6 servings
Calories: 283.8kcal
Ingredients
- 1 red onion chopped
- 6 cloves garlic minced
- 1 cup quinoa
- 1/4 tsp saffron crushed
- 2 tsp smoked paprika
- 1.5 tsp ground cumin
- 2 tsp chili powder
- 1/4 tsp cayenne pepper or crushed red pepper
- 14 oz fire roasted diced tomatoes 1 can
- 1 yellow bell pepper chopped
- 1 14 oz can light red kidney beans, rinsed and drained can also use chickpeas
- 2.5 cups vegetable broth
- 2 medium zucchini quartered lengthwise and sliced
- 1 cup peas fresh or frozen
- 1 tsp salt more or less t taste
- 1 lemon juiced
- 1 can artichoke hearts rinsed and cut into quarters (optional)
- Sliced almonds
- olives (Kalamata or your favorite kind) optional
- chopped fresh parsley optional, as garnish
Instructions
- Put the quinoa into a large bowl. Cover with water and stir well to wash the grain. Pour off the water and then repeat the washing process.
- Sauté onion and garlic in a deep non-stick skillet with a little (2 tsp) extra virgin olive oil until soft. Add the quinoa and saffron and cook, stirring, for another 2 minutes.
- Add paprika, cumin, cayenne, chili powder, tomatoes, peppers, beans, salt, and vegetable broth. Bring to a boil, reduce heat to very low, and cook covered for 15 minutes.
- Place the zucchini on top of the quinoa and re-cover. Cook for about 5 more minutes, until quinoa is done. Remove the cover, stir in the peas, and cook uncovered until peas are warm and all liquid is absorbed, about 15 minutes.
- Season with a few splashes of lemon juice, adjust spices and salt as needed, and stir in a few tbsp of sliced almonds. If you're using artichoke hearts and/or olives, arrange them on top and let them heat through for about 5 minutes before serving.
- Serve each plate with a sprinkling of sliced almonds on top, parsley, and a wedge or a slice of lemon (if you want a bit more lemon flavor).
Notes
- To make the best vegetarian quinoa paella you have to resist the urge to stir while it’s cooking. I know it’s tempting, but letting the quinoa sit undisturbed allows it to absorb all the incredible flavors in the pan and helps create that perfect texture. Plus, it gives you the chance to develop that golden toasted layer at the bottom (socarrat), a little crispy treasure that’s worth the wait!
- Make sure to rinse the quinoa before cooking to remove its natural coating; otherwise, it can taste bitter or soapy. It’s a quick step that makes all the difference in flavor.
- Cook the paella until all the liquid is absorbed, which usually takes about 15 minutes. If it’s not quite there, just let it simmer a little longer.
- For that golden toasted layer at the bottom (socarrat), turn up the heat at the end of cooking. Keep an eye on it, though, it can go from crispy to burnt fast!
- You don’t need a fancy paella pan, but I recommend using a large, shallow pan. It helps cook everything evenly and gives you that classic paella texture.
Nutrition
Calories: 283.8kcal | Carbohydrates: 50.3g | Protein: 13.5g | Fat: 4.7g | Sodium: 993.6mg | Fiber: 13.5g | Sugar: 6.5g
Just made this for dinner for my family; absolutely delicious (and absolutely stuffed) 😛 Mum wanted to finish leftover wholemeal tortilla wraps so we individually spooned the paella into ripped pieces of bread and ate them like mini taco’s! Thanks for the recipe! 🙂
Haha! That’s so great – I love getting stuffed full with healthy and tasty food – I do it quite often 🙂 Oh and what a great idea to use this as a “taco” filling! I’ll be doing that the next time I make this and have leftovers. Thanks for sharing Evelyn!
This looks really good! I love the idea of clean paella. However I’m a student so I only cook for myself and i was wondering if with the quinoa in, is this recipe okay for freezing and reheating do you think?
Hi Alex! I think you can absolutely freeze and reheat this recipe. I’d reheat it on the stovetop vs. the microwave just so the quinoa doesn’t get mushy – but I think it would taste just as good after freezing and reheating 🙂 Let me know how you like it!
Excellent recipe! I loved it and I love that you’re not afraid to add so much spices/flavor. Many recipes are bland to us, but this was perfect.
One question though, you mention chili in the ingredients, but you don’t mention it in the instructions. I assume you meant to add it in step 3 or maybe not? I didn’t add it and it was still great with the cumin and paprika flavor.
Thanks Matt! I’m so glad you enjoyed this recipe! Oh and thank you so much for the heads up – you are right that I meant to add the chili powder in step 3 🙂 I just updated the post to reflect that – great catch!! Try it with the chili powder next time and let me know what you think!
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Best regards from Bulgaria
Thanks! Nice to meet you!
This sounds great…I’ve never made paella before, but I love all the veggies you put in it! Can’t wait to try it 🙂
Thanks Elizabeth! Let me know how you like the recipe!
This looks absolutely perfect! I love to take dishes like this and mix and match the veggies. This would be awesome too with some shredded cabbage and a toss of crushed cashews. Must try out this fantastic creation!
LOVE the idea of adding cabbage to this! I’m sure cashews would taste great as well. And you’re totally right, you can pretty much use the quinoa and spices as a base for just about any veggie/protein combo, and it’ll still be delicious and just as healthy! Enjoy!
Quinoa and paella are two of my favourites! This looks awesome. Thanks for posting!
Thanks Larry!! I’m sure you will love this when you try it!
This looks fantastic. Lots of veggies and full of flavorful spices.
Thanks Suzi! I love that this recipe has tons of veggies and protein as well – it’s truly a complete meal!
Oh wow, that looks amazing!! How beautiful and flavorful!
Thanks so much!! 🙂
just bought some quinoa this weekend. now i have a recipe to try. looks really nice.
Awesome! I can’t wait to hear what you think! Is this your first time trying quinoa?
Looks great! It’s just in time for summer squash season too! A great meal for June Gloom weather. 🙂
Haha exactly! June Gloom – I love it 🙂
This looks incredible–I am definitely going to make this one! Thank you for sharing.
I’m sure you will love it Alexandra!
This sounds deliciously healthy! I love paella, and will have to try this version.
I hope you like it Jeanette! 🙂
healthy paella
What an excellent idea! I love quinoa and paella, but have never thought of combining the two before!
Thank you so much! I can’t wait to hear what you think of this recipe!
I know, the rain was crazy huh? I bet this paella was comforting. I love that the recipe uses quinoa. I love quinoa and I feel it’s often overlooked for other grains. You just reminded me to get some more 🙂
I completely agree – quinoa is a great healthy grain substitute for just about anything! I’ve started using it in most rice dishes and it works perfectly (and is much healthier for you since it’s a complete protein and high in fiber!)