This Vegan Gluten-Free Quinoa Paella is a delicious twist on the Spanish classic. Quick and easy to make, full of flavor and plant-based protein. Great for Passover, holiday dinner or weeknight dinner.
Vegan Gluten-Free Quinoa Paella
Paella is one of the most delicious and popular Spanish dishes, known all over the world. It is traditionally made with Arborio rice, fish, squid, shrimp, clams, and mussels, along with some vegetables, aromatic saffron, and sweet paprika.
Paella has a less well-known cousin called "Fideua", a dish that is almost identical, but it's made with noodles instead of rice. Our mom came up with a vegan version back when I first met my husband ( you can read all about it here )
This year, we came up with a new, Passover-friendly vegan paella version made with quinoa, that can be served as a main dish or as a side dish. Make it your own by adding your favorite seasonal vegetables, bump up the plant-based protein by adding chickpeas or beans or add a touch of spice with a squeeze of Sriracha o green dragon hot sauce!
Here are a few things that make this Vegan Gluten-Free Quinoa Paella an excellent dish:
- High in plant-based protein and fiber
- Gluten-Free
- Vegan
- Great Vegetarian / Vegan Main Dish or Side Dish
- Looks like a super fancy dish
- Super Tasty!
- It's a great addition to your Passover and all year round menu
- Great for Meatless Mondays!
Other Vegan Gluten-Free Vegan Recipes That You Will For Sure Enjoy:
- High Protein Skillet Lasagna
- High Protein Shitake Fried Rice
- Veggie Loaded Quinoa Fried Rice
- Cauliflower Quinoa Meatless Meatballs in Coconut Turmeric Broth
- High Protein Lasagna Soup
- Vegan Burrito Bowl with Tomatillo Salsa
- Chana Masala with Celeriac Puree
- Eggplant Chickpea Curry
Enjoy!
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Vegan Gluten-Free Quinoa Paella
- Total Time: 1 hour 15 mins
- Yield: 9 cups 1x
- Diet: Vegan
Description
This Vegan Gluten-Free Quinoa Paella is a delicious twist on the Spanish classic. Quick and easy to make, full of flavor and plant-based protein. Great for Passover, holiday dinner or weeknight dinner.
Ingredients
- 1-quart vegetable broth or vegetarian no-chicken broth ( you might need more broth, so have some handy or use water)
- ¼ tsp saffron threads
- 2 tbsp extra virgin olive oil
- 1 large sweet onion, diced
- 2 garlic cloves, sliced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 1 tsp salt, divided
- ¼ cup tomato paste
- 6 frozen artichoke bottoms, thawed or 1 dozen asparagus, washed trimmed, and cut into small pieces
- ½ cup frozen peas
- 1 ½ cups uncooked quinoa, rinsed
- 1 tsp sweet paprika
- ¼ tsp black pepper
- Chopped parsley to garnish before serving
Instructions
- Bring ½ cup of broth to a boil and add the saffron threads, mix well, and set aside to steep
- Heat the olive oil in a 12' paella pan (See note #1, if you don't have a paella pan). Sauté the onions and garlic over medium heat for 7-8 minutes until translucent, stirring often
- Add the diced peppers and ½ teaspoon of the salt and continue cooking for 15 minutes, stirring often. If the peppers look like they're starting to burn, add 2-3 tablespoons of water at a time until they're cooked
- Add the tomato paste, stir well, and let the tomato cook until it turns a dark red color, 3-4 minutes
- Add the artichokes or asparagus and peas, mix well, and cook for another 3 minutes
- Add the quinoa, paprika, and the remaining ½ teaspoon of salt and pepper. Mix well with the vegetables and cook for about 5 minutes, stirring constantly.
- Follow step 8 or use jump to step 11 for a shortcut.
- Add 1 ½ cups of the vegetable broth, plus the ½ cup of the saffron-infused vegetable broth you had set aside. Bring everything to a boil, lower the heat, and simmer, uncovered, for 25 minutes. As the liquid starts to cook out add more broth ½ cup at a time stirring the paella every time you add more liquid.
- While the quinoa cooks, preheat the oven to 375ºF
- Add the remaining ½ cup of vegetable broth to the pan. Mix well and carefully taste and adjust salt and pepper to your taste. Transfer the pan to the oven and bake for 10 minutes. Garnish with parsley and cooked or raw lemon slices before serving (SEE NOTES 3, 4 & 5 FOR MAKE-AHEAD AND FREEZING SUGGESTIONS).
- We like making this dish using a risotto method described above. We tested this recipe using a quicker method, and it worked well. Add all the liquid to the paella pan, cover tightly with aluminum foil and bake at 400ºF for 30 minutes or until quinoa is cooked.
Notes
- If you don't own a paella pan, use a 12" oven-proof deep skillet or transfer to a baking dish after cooking the veggies on the stove and before placing the paella in the oven.
- You can use water mixed with vegetable bouillon instead of broth
- The onions, garlic, peppers, and tomato paste that are the base for this vegan paella can be made 2-3 days ahead and stored in the refrigerator until ready to make the vegetable paella. Alternatively, you can freeze it and use it when ready to make the paella.
- Make it your own by adding your favorite seasonal vegetables such as zucchini, eggplant, celery, butternut squash, corn, edamame, etc.
- Bump up the plant-based protein by adding chickpeas or beans
- Add a touch of spice with a squeeze of Sriracha or green dragon hot sauce!
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Entree
- Method: stovetop
- Cuisine: Spain
Nutrition
- Serving Size: 1 ½ cups
- Calories: 241
- Sugar: 5.1
- Sodium: 702.8
- Fat: 7.6
- Saturated Fat: 1
- Unsaturated Fat: 4.3
- Trans Fat: 0
- Carbohydrates: 36.3
- Fiber: 5.7
- Protein: 8.2
- Cholesterol: 0
Christine | Vermilion Roots
I love paella but never thought of using quinoa. This is a fantastic idea! Do you think it will work with millet too?
Kylee from Kylee Cooks
Wow, you make that look amazing! super healthy AND pretty!
Michele
We are so into Quinoa these days, and Paella is my absolute favorite meal. I bet the quinoa is perfectly textured in a paella. Thanks so much for sharing, pinning to make very soon!
Sara
This is so colorful! Great photos! This really would be perfect for Passover!
Jolina - The Unlikely Baker
You guys don't know how happy this recipe makes me!! I've already pinned it with plans of making it very soon (well not me per se but my cook lol). We love paella but we're trying to lessen our rice intake so this is perfect. And it looks delicious. I cannot wait to try. Yummy!!
Deb
I just made it for tomorrow and I'm excited... Tastes delish. What is the best way to warm it up for serving tomorrow?
Thanks
Vicky and Ruth
Oven 250F until warm.
Amy
Served this for first Seder. It was absolutely luscious! Will be making this all year. Thank you so much.
Vicky & Ruth
Thank you Amy. We are happy this dish enhanced your holiday table!
Duffy Crane
I made this over the weekend and it was amazing. I roasted all the veggies except the garlic and onions and I added portabellos. I kept out the portabellos adding them on the top before it went in the oven. I should have done the same with the asparagus. That way you these veggies give the plate a little more consistency than if you throw it all in together.
Vicky & Ruth
Thank you. We love your creative twist on this recipe!
Melissa
This was delicious!! Made it exactly how it said in the recipe! Thank you for sharing! My whole family loved it!
Vicky & Ruth
We are so glad everyone enjoyed the quinoa paella Melissa! Thank you for sharing!
Amy
Your vegan paella was the highlight of our seder menu this year! A big hit, even amongst the non-vegetarians. I've never found such an easy, beautiful, protein-rich vegetarian entree. Thank you!!
Vicky & Ruth
Hi Amy, you don't even know how happy we are to hear the our quinoa paella was a success! We love when our recipes make the hostesses / hosts shine!
Judy Schulder
My family requests this for Seder and many times throughout the year. Absolutely fantastic!
Vicky & Ruth
We are so happy to heat that Judy! Would you mind rating the recipe for us?
Mara
I’m making the paella and as I’m putting it into the oven the quinoa isn’t fluffy yet? Will it get fluffy in oven??
Vicky & Ruth
Yes, it will!
Lois
Made this for second Seder last year and it was a big hit! Planning on making it again this year too.
Vicky & Ruth
Hi Lois! So glad to hear!!! Hope you enjoy it the second time around 🙂
CARLY ROSE
ALTHOUGH THIS RECIPE WAS A BIT LABOR INTENSIVE AND I HAD MY DOUBTS THAT IT WAS GOING TO WORK OR TASTE GOOD...ALL THAT WENT AWAY WHEN I TASTED THE END RESULT. THIS RECIPE IS AMAZING! IT IS DELICIOUS. THANK YOU FOR SHARING. I WILL MAKE IT AGAIN 🙂 (NOTE: YOU MAY HAVE TO ADJUST LIQUID A BIT. I KEPT ADDING A TABLE SPOON OF WATER AT A TIME DURING THE 15 MINUTE STIR TIME TO AVOID STICKING AND BURNING.)
T
Hi!
This recipe looks amazing - planning to make it for a vegan friend; does it freeze well?
Vicky & Ruth
Hi, we've never tried freezing this Quinoa Paella, but we know that cooked quinoa freezes well. Just make sure you let it cool completely before freezing. Let it thaw in the fridge before reheating it. enjoy!
Heather
This is a great, not too complicated, recipe. I love the use of quinoa! I'd recommend also adding chickpeas, that really makes it a complete meal. Thanks for sharing!
Nerra
Margie
This dish was a hit at a family dinner with multiple dietary requirements. Really tasty. Thank you
Vicky & Ruth
Thank you for letting us know, we are happy to hear that you enjoyed the recipe.
Ravina
This quinoa paella came out perfect! My family really enjoyed it, now they want me to make it every week.
Smith Mitchell
I just tried this yesterday when I had some vegan guests over and everyone absolutely loved it! Thank you so much for the recipe! I saved it on my laptop and will definitely make it again in the future.
Sheila
Could you substitute rice for this?
Vicky & Ruth
Yes, absolutely!
Mary Riitano
what else could I use instead of asparagus? How about brocolli or maybe cabbage??
Vicky & Ruth
You could use frozen artichokes, hearts or bottoms. Broccoli and cauliflower would work also.
Vicky & Ruth
You could use frozen artichoke hearts or bottoms. Broccoli and cauliflower will work as well.
Rebeca
What a great idea! I love the variety of vegetables. I did add broccoli and artichoke bottoms and my family really enjoyed the meal.
Tamar Peleg
Usually, 1 cup of quinoa requires 2 cup of liquid to cook. I followed this recipe last night and needed to add liquid to the pan for a total of 3 cups of vegetable broth to the 1.5 cup quinoa. I wonder if there is a mistake in the recipe, or maybe it is better to cook the quinoa separately and add it to the vegetable before I put it in the over?
Vicky and Ruth
Hi Tamar, the cooking directions on the quinoa packaging requires 2 cups of water per 1 cup of quinoa. We find that the 2 to 1 ratio yields a very mushy quinoa. We prefer our quinoa looser, like a rice pilaf. In this particular recipe, because it is cooked uncovered, it may require more water. We do mention that in the directions. Cooking the veggies and the quinoa separately is also a good idea and it will work for this recipe. We hope you enjoyed the recipe.
AFriedman
Made this for Pesach and everyone loved it! I used the scale tab to double the recipe. The ingredient amounts change but the amounts in the instructions do not, so watch for that. The recipe is a winner--flavorful, great for vegans and great alongside chicken for non vegans:-)
Vicky and Ruth
Thank you! Yes, only the ingredients can be doubled or tripled, but the instructions do stay the same.
Anastasia
Such a great recipe, my whole family loved it!
Natalie
Easy to make, tasty and enough for 5-6 people