Vegetarian Quinoa Paella

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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.

🥘 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!

📖 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