Vegetarian Quinoa Paella
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s), chopped
- 300 g quinoa
- 1 packet tomatoes, happened
- 1 hot pepper
- 1 can kidney beans
- 600 ml vegetable stock
- 1 zucchini
- 150 g peas, fresh or frozen
- 1 can artichoke hearts, drained, quartered
- some saffron or turmeric
- Paprika powder
- cumin
- Cayenne pepper
- salt
Print Recipe
Pin Recipe Instructions
- Wash the quinoa several times and drain well. Sweat the onion until translucent, add the quinoa and saffron (or cheaper turmeric for the yellow color) and stir-fry for 2 minutes.
- Add paprika powder, cumin, cayenne pepper, tomatoes, peppers, kidney beans and vegetable stock. Bring to the boil and simmer covered for 15 minutes. Add more liquid if necessary.
- Halve the zucchini lengthways and then cut into slices, add and cook for another 5 minutes. Then add the peas and cook again for about 5 minutes until the liquid has evaporated. Place the artichoke hearts on top and serve. If necessary, add salt.
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