This hearty Paella makes a satisfying main dish if you are vegetarian, or a great side dish to accompany whatever you are making.
- 1 Tbsp. olive oil
- ½ yellow onion, small dice (about 1 cup)
- 3 garlic cloves, minced
- 1 ¾ cups quinoa, rinsed
- ¼ tsp. saffron, crushed
- 1 ½ tsp. smoked paprika
- ¾ tsp. ground cumin
- dash cayenne pepper
- 1 tsp. chopped fresh thyme
- 1 ½ tsp. salt
- Freshly ground pepper
- 1 14-oz. can diced tomatoes
- 1 red, orange or yellow bell pepper, small dice
- 1 14-oz. can kidney beans, rinsed and drained
- 3 cups vegetable stock
- 1 medium zucchini, halved lengthwise and sliced
- ¾ cup frozen peas, thawed
- 1 can artichoke hearts in water, drained and cut into quarters
- Place olive oil in a large, deep non-stick skillet over medium heat.
- Add onion and sauté for one minute or until soft and translucent, stirring frequently. Add garlic and sauté for 30 seconds.
- Add the quinoa, saffron, paprika, cumin and cayenne, and stir to toast the quinoa and spices for 1 minute.
- Add the thyme, salt, couple turns of ground pepper, tomatoes, bell pepper, beans and stock, stirring to combine. Turn heat up to medium-high and bring to a boil. Reduce heat to low, cover and simmer for 5 minutes.
- Add zucchini to the pot, return cover and cook 15 more minutes.
- Remove the lid and fluff the quinoa with a fork to check for doneness. It’s cooked when the quinoa is tender throughout and yellow in color. If the quinoa isn’t done, but the liquid has evaporated, add another ½ cup stock, cover and simmer for a few more minutes.
- Once the quinoa is done, remove the lid and continue cooking, uncovered, for another 5 minutes or until the zucchini has softened.
- Stir in the peas and artichoke hearts. Adjust seasonings to taste and serve.
- Reheating: If the paella has become too solid and dry, add ¼ cup stock while heating and gently stirring.