Quinoa Vegetable Paella
- Number of Servings: 6
Ingredients
1 onion, chopped3 cloves garlic, minced1 1/2 cup quinoa1/4 teaspoon saffron, crushed2 teaspoons Spanish smoked paprika1/2 teaspoon ground cumindash cayenne1 14-ounce can diced tomatoes1 red or yellow bell pepper, chopped1 14-ounce can light red kidney beans, rinsed and drained2 3/4 - 3 cups vegetable broth2 medium zucchini, halved lengthwise and sliced1 cup fresh or frozen peas1 can artichoke hearts, rinsed and cut into quarters
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.
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.
Nutritional Info 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
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