Name: Quinoa Vegetable Paella
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 null onion (chopped); 3 cloves garlic cloves (minced); 1.5 cup quinoa; 0.25 tsp saffron (crushed); 2 tsp smoked paprika (Spanish); 0.5 tsp cumin ground; 1 dash cayenne; 1 can chopped tomatoes (14-ounce); 1 null red bell pepper (chopped); 1 can light red kidney beans (14-ounce, rinsed and drained); 3 cups vegetable broth; 2 null zucchini (medium, halved lengthwise and sliced); 1 cup frozen peas (fresh or frozen); 1 can artichoke hearts (rinsed and cut into quarters)

Instructions

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1

Put the quinoa (1.5 cup) into a large bowl. Cover with [water] and stir well to wash. Pour off the [water] and repeat. Alternatively, rinse thoroughly in a fine mesh strainer.
2

Sauté onion (1) and garlic (3 cloves) in a deep non-stick skillet with a little [water] until soft. Add the quinoa (1.5 cup) and saffron (0.25 tsp) and cook, stirring, for 2 minutes. Stir in smoked paprika (2 tsp), cumin ground (0.5 tsp), cayenne (1 dash), chopped tomatoes (1 can), bell pepper (1 red), light red kidney beans (1 can), and 2.75 cups of vegetable broth (3 cups). Bring to a boil, reduce heat to very low, and cook covered for 15 minutes.
3

After 15 minutes, check if more [vegetable broth] is needed. If it looks dry, add the remaining [vegetable broth]. Place the zucchini (2) on top of the [quinoa] and re-cover. Cook for about 5 more minutes, until [quinoa] is done. Remove the cover, stir in the frozen peas (1 cup), and cook uncovered until [frozen peas] are warm and all liquid is absorbed, about 5 minutes. Arrange the artichoke hearts (1 can) on top and serve. Add [salt] at the table, if necessary.