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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 316.9
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 814.2 mg
  • Total Carbs: 81.7 g
  • Dietary Fiber: 15.0 g
  • Protein: 18.3 g

View full nutritional breakdown of Quinoa Vegetable Paella calories by ingredient
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Quinoa Vegetable Paella

Submitted by: PFLEEG
Quinoa Vegetable Paella

Introduction

Thank you Susan at www.fatfreevegan.com

This is one of those dishes that seems to improve overnight. It's a subtle dish, not a spicy one.
Thank you Susan at www.fatfreevegan.com

This is one of those dishes that seems to improve overnight. It's a subtle dish, not a spicy one.

Number of Servings: 6

Ingredients

    1 onion, chopped
    3 cloves garlic, minced
    1 1/2 cup quinoa
    1/4 teaspoon saffron, crushed
    2 teaspoons Spanish smoked paprika
    1/2 teaspoon ground cumin
    dash cayenne
    1 14-ounce can diced tomatoes
    1 red or yellow bell pepper, chopped
    1 14-ounce can light red kidney beans, rinsed and drained
    2 3/4 - 3 cups vegetable broth
    2 medium zucchini, halved lengthwise and sliced
    1 cup fresh or frozen peas
    1 can artichoke hearts, rinsed and cut into quarters

Directions

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. You may also put the quinoa into a fine mesh strainer and rinse
thoroughly.

Sauté onion and garlic in a deep non-stick skillet with a little water until soft. Add the quinoa and saffron and cook, stirring, for another 2 minutes. Add paprika, cumin, cayenne, tomatoes, peppers, beans, and 2 3/4 cups vegetable broth. Bring to a boil, reduce heat to very low, and cook covered for 15 minutes.

After 15 minutes, check to see if more broth is needed. If it looks dry, add the remaining vegetable broth. 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 5 minutes. Arrange the artichoke hearts on the top and serve. Add salt at the table, if
necessary.

Makes about 6 servings.


Number of Servings: 6

Recipe submitted by SparkPeople user PFLEEG.





TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe

  • Made for dinner tonight. It made a lot of food. I measured it to 10 1/2 cups. My husband has TMJ so next time I'll need to cook the vegetables more first so they are softer, and maybe half the recipe, but the flavor was good. - 1/23/11

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  • Susan has the best recipes! :) This sounds delish. I can't wait to try it this week. - 12/27/09

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  • This makes an insane amount of food and for some reason doesn't freeze well (it tends to dry out in the freezer), so I'd halve the ingredients. Great food though. - 11/19/09

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  • I made this last night and it was wonderful! I didn't have saffron, so I skipped that, and used regular paprika instead of the smoked, but did everything else according to the directions. Not too heavy, but hearty enough for the main course! - 11/6/09

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