Quinoa Paella
Serves: 6
Total Cook Time: 70
Prep Time: 35
Cook Time: 35
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large sweet onion, diced
- 2 garlic cloves, sliced
- 1/2 tsp salt
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 2 tbsp tomato paste
- 20 asparagus, trimmed and cut into small pieces
- 1 1/2 cups uncooked quinoa, rinsed
- 1 tsp sweet paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups & 1 cup vegetable broth separated
- Chopped parsley for garnish
Instructions
- Heat olive oil in a skillet
- Saute onions and garlic over medium heat for 4 minutes, stirring often
- Add diced peppers and 1/2 tsp salt and continue cooking for 15 minutes, stirring often
- Add tomato paste and asparagus, mix well and cook for another 2 minutes
- Add quinoa, paprika, 1/2 teaspoon of salt and pepper and saute with the vegetables for about 5 minutes, stirring constantly
- Add 2 cups of vegetable broth
- Bring to a boil, lower heat and simmer, uncovered, for 25 minutes
- In the meantime, preheat the oven to 375F
- Add 1 cup of vegetable broth, mix well and transfer mixture to 8x8 pan
- Place 8x8 pan in the oven, bake for 10 minutes
- Garnish with parsley and cooked or raw lemon slices before serving
