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