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
Units
Scale
- 1-quart vegetable broth or vegetarian no-chicken broth ( you might need more broth, so have some handy or use water)
- 1/4 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
- 1/4 cup tomato paste
- 6 frozen artichoke bottoms, thawed or 1 dozen asparagus, washed trimmed, and cut into small pieces
- 1/2 cup frozen peas
- 1 1/2 cups uncooked quinoa, rinsed
- 1 tsp sweet paprika
- 1/4 tsp black pepper
- Chopped parsley to garnish before serving
Instructions
- Bring 1/2 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 1/2 tsp 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 1/2 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 1/2 cups of the vegetable broth, plus the 1/2 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 1/2 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 1/2 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 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