Quinoa Paella
Spanish paella is a dish built for sharing—and this plant-based take proves tradition can evolve. We’ve swapped the usual rice for quinoa, a protein-packed seed from South America that pairs beautifully with the classic flavors. Add tofu, tempeh, or your favorite vegetables to make it uniquely yours.
Ingredients
Calories:
320
Protein:
10
g
- .25 onion
- 2.0 tbsp. olive oil
- .5 red pepper
- .5 green pepper
- .5 cups frozen peas
- .25 tsp. thyme
- pinch of sweet paprika
- .5 tsp. turmeric
- .5 cups uncooked quinoa
- .25 tsp. salt
- 1.0 cups water
Preparation
- Prepare the onion: Peel and finely chop. Sauté with the olive oil in a paella pan or wide skillet over medium-low heat.
- Add peppers: Chop the red and green peppers and stir them in.
- Cook together: Fry for a couple of minutes, then add the peas, thyme, paprika, and turmeric. Stir well.
- Add quinoa: Wash and drain. Add to the pan with the salt, mixing everything together.
- Add water: Pour in the water. When it starts to boil, reduce heat to a simmer.
- Cook: Let it simmer until the quinoa is tender and fully cooked, and all the water has been absorbed (about 15 minutes).
- Rest and serve: Turn off heat, cover, and let sit for 5 minutes before serving.
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