Quinoa Paella
Bright, vibrant, and brimming with bold Mediterranean flavors, this Quinoa Paella is a modern twist on the classic Spanish dish, packed with wholesome ingredients and plant-based goodness. Featuring fluffy quinoa in place of traditional rice, it’s simmered in aromatic vegetable broth and infused with smoked paprika, turmeric, and optional saffron for an authentic, earthy depth. Loaded with colorful veggies like bell peppers, peas, and artichoke hearts, each bite is a delightful mix of textures and nutrients. This one-pot meal is perfect for busy weeknights, and it’s naturally gluten-free, vegan, and easy to prepare in under an hour. Garnished with fresh parsley and a squeeze of lemon, this crowd-pleaser is as healthy as it is satisfying!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 2 medium tomatoes, diced
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1 pinch saffron threads (optional)
- 1 cup frozen peas
- 1 cup artichoke hearts, quartered
- 1 whole lemon, cut into wedges
- 2 tablespoons parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Rinse the quinoa under cold water in a fine mesh strainer to remove its natural bitter coating. Set aside.
Heat the vegetable broth in a small saucepan over medium heat and bring to a simmer. Keep warm for later use.
In a large skillet or paella pan, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the red and green bell peppers to the skillet and sauté for 5 minutes, stirring occasionally, until softened.
Mix in the diced tomatoes, smoked paprika, ground turmeric, and saffron threads (if using). Stir well to combine.
Add the rinsed quinoa to the skillet and stir to coat it with the vegetable and spice mixture.
Pour the warmed vegetable broth over the quinoa mixture. Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 20 minutes.
After 20 minutes, uncover the skillet and gently stir in the frozen peas and artichoke hearts. Cover again and cook for an additional 5 minutes, or until the quinoa is tender and the liquid has been absorbed.
Remove the skillet from heat and let the paella sit, covered, for 5 minutes to absorb any remaining flavors.
Sprinkle chopped parsley over the top before serving. Serve warm with lemon wedges on the side for added brightness.
Nutrition Facts
Calories |
1286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3736 mg | 162% | |
| Total Carbohydrate | 181.6 g | 66% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 28.0 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2988 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
