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.
- 2 tbsp extra virgin olive oil
- 1 large sweet onion, diced
- 2 garlic cloves, sliced
- 1 tsp salt, divided
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 2 tbsp tomato paste
- 1 dozen asparagus, trimmed and cut into small pieces
- 1 1/2 cups uncooked quinoa, rinsed
- 1 tsp sweet paprika
- 1/4 tsp black pepper
- 1 1/2 cups water with 2 tsp vegetable bouillon powder or ( SEE NOTE 1)
- 1/2 cup water or vegetable broth
- Chopped parsley for garnish
- Heat olive oil in an ovenproof 12 inch deep round pan. Saute onions and garlic over medium heat for 4 minutes, stirring often. Add diced peppers and 1/2 tsp of the salt and continue cooking for 15 minutes, stirring often. If peppers look like they may start to burn add 2-3 tablespoons of water at a time until peppers are cooked.
- Add tomato paste and asparagus, mix well and cook for another 3 minutes.
- Add quinoa, paprika, the remaining 1/2 teaspoon of salt and pepper and saute with the vegetables for about 5 minutes, stirring constantly. Add 1 1/2 cups of water and bouillon or vegetable broth. Bring to a boil, lower heat and simmer, uncovered, for 25 minutes. Watch the quinoa paella, if you feel the water or broth if cooking too fast and the dish may burn, just add more water 1/4 cup at a time.
- While que quinoa cooks preheat the oven to 375F
- Add 1/2 cup of water or vegetable broth to the pan, mix well, taste and adjust seasoning to your taste and transfer the pan to the oven.
- Bake for 10 minutes. Garnish with parsley and cooked or raw lemon slices before serving
- SEE NOTES 2, 3, 4 & 5 FOR MAKE AHEAD AND FREEZING SUGGESTIONS
- You can use 1 1/2 cup vegetable broth instead of the 1 1/2 cups of water and bouillon powder
- 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 use. Alternatively you can freeze it and use it when ready to cook the quinoa paella.
- Make it your own by adding your favorite seasonal vegetables as artichokes, zucchini, eggplant, peas, corn, edamame etc.
- Bump up the plant-based protein by adding chickpeas or beans
- Add a touch of spice with a squeeze of Sriracha o green dragon hot sauce!
- Category: Entree
- Method: stovetop
- Cuisine: Vegan / Passover
- Serving Size: 1 1/2 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