Quinoa Vegetable Paella

Name: Quinoa Vegetable Paella
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 1 can artichoke hearts, rinsed and cut into quarters; 397 grams diced tomatoes; 1 dash cayenne; 237 milliliters fresh or frozen peas; 3 cloves garlic, minced; 1 teaspoons ground cumin; 1 onion, chopped; 2 teaspoons Spanish smoked paprika; 355 milliliters quinoa; 397 grams light red kidney beans, rinsed and drained; 0 teaspoons saffron, crushed; 651 milliliters 3/4 – 3 cups vegetable broth; 1 red or yellow bell pepper, chopped; 2 mediums zucchini, halved lengthwise and sliced

Quino This recipe is typical of European cuisine. Head to the store and pick up ground cumin, canned tomatoes, vegetable broth, and a few other things to make it today. To use up the quinoa you could follow this main course with the Quinoa Pudding as a dessert. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Put the quinoa into a large bowl. Cover with water and stir well to wash the grain.

Ingredients you will need

Quinoa

Grains

Water

Equipment you will use

Bowl

Pour off the water and then repeat the washing process. You may also put the quinoa into a fine mesh strainer and rinse thoroughly. Sauté onion and garlic in a deep non-stick skillet with a little water until soft. (I use my deep, 13-inch saute pan for this.)

Ingredients you will need

Garlic

Quinoa

Onion

Water

Equipment you will use

Sieve

Frying Pan

Add the quinoa and saffron and cook, stirring, for another 2 minutes.

Ingredients you will need

Saffron

Quinoa

Add paprika, cumin, cayenne, tomatoes, peppers, beans, and 2 3/4 cups vegetable broth. Bring to a boil, reduce heat to very low, and cook covered for 15 minutes. After 15 minutes, check to see if more broth is needed. If it looks dry, add the remaining vegetable broth.

Ingredients you will need

Broth

Tomato

Ground Cayenne Pepper

Paprika

Peppers

Beans

Cumin

Place the zucchini on top of the quinoa and re-cover. Cook for about 5 more minutes, until quinoa is done.

Ingredients you will need

Zucchini

Quinoa

Remove the cover, stir in the peas, and cook uncovered until peas are warm and all liquid is absorbed, about 5 minutes. Arrange the artichoke hearts on the top and serve.

Ingredients you will need

Artichoke Hearts

Peas

Add salt at the table, if necessary.

Ingredients you will need

Salt

Equipment

Bowl

Sieve

Frying Pan

Ingredients

Servings:

1can

artichoke hearts, rinsed and cut into quarters 397grams

diced tomatoes 1dash

cayenne 237milliliters

fresh or frozen peas 3cloves

garlic, minced 1teaspoons

ground cumin 1

onion, chopped 2teaspoons

Spanish smoked paprika 355milliliters

quinoa 397grams

light red kidney beans, rinsed and drained 0teaspoons

saffron, crushed 651milliliters

3/4 – 3 cups vegetable broth 1

red or yellow bell pepper, chopped 2mediums

zucchini, halved lengthwise and sliced

Recommended wine: Tempranillo, Albarino, Grenache

Spanish on the menu? Try pairing with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. One wine you could try is Vina Herminia Tempranillo. It has 4.2 out of 5 stars and a bottle costs about 14 dollars.