Quick Quinoa Paella Recipe

Using nutritious and quick-cooking quinoa, this colourful meal will be ready in about 30 minutes

Serves

Ingredients:

1 tbsp extra-virgin olive oil or 3 tbsp vegetable broth or water

3 to 4 cloves garlic, minced

1 green bell pepper, cut into 2-inch strips

1 red bell pepper, cut into 2-inch strips

1 cup sliced baby bella (cremini) mushrooms (optional)

2 cups vegetable broth

1½ tsp turmeric (see note)

1 cup uncooked quinoa, rinsed in a fine sieve

2 tsp fresh or ½ tsp dried thyme

One 14- to 15oz can artichoke hearts, drained and quartered

2 cups frozen green peas, thawed

2 cups diced ripe tomatoes

2 to 3 spring onions, thinly sliced (white and green parts)

½ cup chopped fresh parsley

Salt and freshly ground pepper to taste

Method:

1. Heat the oil, broth, or water in a large, deep skillet or stir-fry pan. Add the garlic, bell peppers, and mushrooms, if desired, and sauté over medium-low heat until softened, about 2 to 3 minutes.

2. Add the broth, turmeric, and quinoa. Bring to a simmer and cook, covered, for 15 minutes. Stir in the thyme, artichoke hearts, peas, tomatoes, spring onions and half the parsley.

3. Check if the quinoa is completely done; if not, add half a cup of water. Cook, stirring frequently, just until everything is well heated through, about 5 minutes.

4. Season with salt and pepper, then transfer the mixture to a large shallow serving container, or serve straight from the pan. Sprinkle the remaining parsley over the top and serve at once.

Note

As a departure from tradition, we have suggested turmeric rather than the customary saffron. Saffron is harder to obtain and very expensive, but you’re welcome to try it if you have access to it. Use 1 to 1½ tsp saffron threads dissolved in a small amount of hot water.

Recipe taken from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas (HarperOne, 2014). Photos by Hannah Kaminsky. For more of Nava’s recipes, visit www.vegkitchen.com

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