Quinoa and Vegetable Paella
Quinoa and Vegetable Paella is a delicious and healthy one-pot meal that's easy to make. It's packed with protein, fiber, and vegetables, and it's a great way to use up any leftover quinoa you have on hand. The quinoa cooks in the vegetable broth, which gives it a great flavor, and the vegetables add a pop of color and nutrition. This dish is perfect for a weeknight dinner or a weekend brunch.
Paella is a traditional Spanish dish that is typically made with rice, seafood, and vegetables. However, this recipe is a vegetarian version that uses quinoa instead of rice. Quinoa is a grain that is native to South America, and it is a good source of protein, fiber, and iron. It is also gluten-free, so it is a great option for people with celiac disease or gluten intolerance. This recipe is inspired by the traditional paella dish, but it is made with quinoa instead of rice, and it uses a variety of vegetables instead of seafood. It is a delicious and healthy way to enjoy the flavors of paella without the meat.
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 zucchini, chopped
- 1 cup frozen peas
Instructions
- Bring the vegetable broth to a boil in a medium saucepan.
- Add the quinoa to the boiling broth and reduce heat to low.
- Cover and simmer for 15 minutes, or until the quinoa is cooked through.
- While the quinoa is cooking, heat a large skillet over medium heat.
- Add the onion, garlic, and bell peppers to the skillet and cook until softened.
- Add the zucchini and cook until browned.
- Add the peas to the skillet and cook until heated through.
- Add the cooked quinoa to the skillet and stir to combine.
Why It Works
- Quinoa is a good source of protein, fiber, and iron.
- Quinoa is gluten-free.
- The vegetables add a pop of color and nutrition.
- This dish is easy to make and can be made with a variety of vegetables.