Raw Vegetable Paella

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 422.9
  • Total Fat: 10.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 164.5 mg
  • Total Carbs: 122.9 g
  • Dietary Fiber: 14.8 g
  • Protein: 23.8 g

View full nutritional breakdown of Raw Vegetable Paella calories by ingredient
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Number of Servings: 4


    1 red pepper, cut into thin strips
    1 yellow pepper, cut into thin strips
    1 cup chopped asparagus
    2 white onions, sliced into fine rings
    5 cloves garlic, crushed
    4 stalks celery, juiced
    2 lemons, juiced
    1 cup quinoa, sprouted and rinsed
    2 ripe tomatoes, chopped
    4 sun dried tomatoes, soaked at least 2 hours, drained and chopped
    4 jumbo black olives, pitted and finely chopped
    1 teaspoon saffron
    1 teaspoon paprika
    fresh herbs, edible flowers and spices of your choice


Place the peppers, asparagus, onions and crushed garlic in a bowl. Mix the celery and the lemon juice and pour it over the vegetables. Let them marinade for 1 to 3 days, until soft and juicy.

Meanwhile, sprout the quinoa overnight in water or carrot juice. In a bowl, combine the fresh and sun-dried tomatoes, olives, saffron and paprika.

Rinse the quinoa well, place in a dish. Pour the tomatoes and olives over the rice. Add the marinated vegetables and stir the whole dish well.

Pour on a few tablespoons of the marinade, and leave the dish to stand in a non-refrigerated spot for 12 hours before serving. Serve with chopped fresh herbs, spices and flowers scattered over the top.

Number of Servings: 4

Recipe submitted by SparkPeople user BIPOLARPRINCESS.

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