When I saw this recipe, I thought two things. 1. VEGETABLE paella? 2. That looks awesome. Turns out you don’t have to fill paella will all varieties of meat to make it wonderful. This made a great big pot of paella and it was perfectly flavored. This is another Fat Free Vegan Kitchen recipe. I added some more heat to the recipe, which was nice.
1 onion, chopped
3 cloves garlic, minced
1 1/2 cup quinoa
1/4 teaspoon saffron, crushed (It’s expensive, but you can not leave it out. It’s not paella otherwise)
2 teaspoons smoked paprika
1/2 teaspoon ground cumin
1 – 2 tsp. cayenne
1 14-ounce can diced tomatoes
1 red bell pepper, chopped
1 14-ounce can light red kidney beans, rinsed and drained
2 3/4 – 3 cups vegetable broth
2 medium zucchini, halved lengthwise and sliced
1 cup frozen peas
1 can artichoke hearts, rinsed and cut into quarters
Saute onion and garlic in a big pot with a little oil until onions are soft. Rinse quinoa thoroughly before adding along with saffron. Heat for 2 minutes. Add spices, tomatoes, pepper, and beans and 2 3/4 cup vegetable broth. Heat to a boil and then turn down to simmer for 15 minutes with the lid on.
After 15 minutes, check to see if it needs more liquid. If it looks dry add more vegetable stock. Place zuchinni on the top of the mixture, replace lid and cook for 5 more minutes. Remove lid and stir in peas. Cook uncovered for about 5 more minutes until all the liquid is gone. Add artichoke hearts on top and serve.
Notes: Amazing. I added more cayenne than she originally called for and really like the little bit more heat. Very filling meal and smelled lovely.
Servings: 7 servings