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Paella-style quinoa

Paella-style quinoa

Paella-style quinoa

45 min Easy 2-4

1 cup organic tri-color quinoua real

2 cups vegetable broth

4 artichokes, peeled and quartered

½ green pepper, cut into strips

½ red pepper, cut into strips

8 green beans, chopped

2 garlic cloves, minced

3 tbsp tomato purée

½ tsp sweet paprika

¼ tsp saffron threads

Garnish (optional)

Lemon wedges

Fresh-cut parsley

Alioli

  1. Heat a paella pan (or something similarly sized) with 1/4 cup of extra virgin olive oil.

 

  1. Add in all the chopped vegetables (except the garlic), mix with the olive oil, and sauté until lightly browned. After 7-8 minutes, dad in the garlic, mix for 30 seconds, then add sweet paprika and quickly mix together.

 

  1. Then add the tomato purée and season everything with salt, mix together and simmer for about 5 minutes or until it has slightly thickened.

 

  1. Add the quinoa and cook for 1 minute to lightly toast the grains. Move around occasionally to prevent sticking.

 

  1. Add in the vegetable broth and saffron threads, give it one final mix, after this step do not stir the quinoa again. Turn up the heat and bring it to a heavy simmer for 5 minutes, then turn the heat down and cover the pan for 10 minutes.

 

  1. Remove the pan from the heat and let it sit for 5 more minutes. Top with fresh-cut parsley and side with lemon wedges and alioli to serve. Enjoy!

 

1 tbsp = tablespoon

1 tsp = teaspoon