Quinoa and Roasted Vegetable Paella

Quinoa and Roasted Vegetable Paella is a quick and easy one-pot meal that's perfect for a weeknight dinner. The quinoa cooks in the vegetable broth, which infuses it with flavor, and the roasted vegetables add a pop of color and crunch. This dish is also a great way to use up leftover vegetables.

Paella is a traditional Spanish dish that is typically made with rice, seafood, and vegetables. However, this recipe uses quinoa instead of rice, which makes it a healthier and more gluten-free option. The roasted vegetables add a bit of sweetness and smokiness to the dish, and the vegetable broth infuses the quinoa with flavor. This recipe is a quick and easy way to make a delicious and healthy paella that the whole family will enjoy.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 zucchini, chopped

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Rinse quinoa in a fine mesh strainer.
3. Heat olive oil in a large skillet over medium heat.
4. Add onion and garlic to the skillet and cook until softened.
5. Add bell peppers and zucchini to the skillet and cook until softened.
6. Stir in quinoa and vegetable broth.
7. Bring to a boil, then reduce heat and simmer for 15 minutes, or until quinoa is cooked through.
8. Transfer the mixture to a baking dish and bake for 15 minutes, or until heated through.

Why It Works

• Quinoa is a good source of protein and fiber, and it cooks quickly.
• Roasting the vegetables brings out their natural sweetness and smokiness.
• The vegetable broth infuses the quinoa with flavor.