Monday, June 21, 2010

Veggie Quinoa Paella

I have recently been surfing the internet quite a bit to find new, and as you may have noticed, meatless recipes. I found some really great blogs and this recipe happened to catch my eye as I love traditional paella and have been wanting to crack open my new box of red quinoa for some time now. While there is a long list of ingredients  it turned out to be a very simple one pan meal that made enough for a very hearty dinner for two. Not to mention it was delicious!

1/2 white onion, diced 
3 cloves garlic, minced
2/3 cup dry red quinoa, rinsed
1/2 tsp saffron
2 tsp smoked paprika
1 tsp cumin
1/4 tsp cayenne pepper
8 oz can unseasoned tomato sauce
1 can kidney beans, rinsed
2 cups vegetable broth
3 medium zucchini
2/3 cup frozen peas
1 can artichoke hearts, each one sliced in half

Sauté onion and garlic in a large, deep skillet over medium low heat until soft

Add quinoa and saffron to skillet and cook for about 2 minutes, until you can smell a nuttiness coming from the quinoa

Add paprika, cumin, cayenne pepper, tomato sauce, rinsed kidney beans, and vegetable broth
Stir to combine then cover and turn heat up to medium
Let simmer for 10 minutes

While quinoa is simmering cut zucchini into wedges and add once 10 minutes has passed
If the quinoa looks dry at this point add water so it does not burn but continues to cook and absorb liquid*

Re-cover and cook for 5-7 minutes until zucchini is tender
Add peas and cook until liquid is absorbed

Place artichoke halves on top and serve

*If you have to add water be sure to taste your paella before serving to ensure it is seasoned enough, if needed add more paprika, cumin, or cayenne

Servings 2 large portions

Per serving: 550 calories
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