We're trying to eat less meat so I've been searching for filling vegetarian dishes and found this vegan dish. The original is a little bland so we make it with more spices. We make it vegan for parties and it's a big hit. It serves well warm or at room temperature.
Preparation time: 10 minutes
Cooking time: 30-35 minutes
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1½ cup quinoa
¼ teaspoon saffron, crushed (optional)
1½ tablespoons Spanish smoked paprika
1 tablespoon ground cumin
¼ teaspoon cayenne (or more depending on spice level)
1 14-ounce can diced tomatoes
1 yellow bell pepper, chopped (orange or red is fine)
1 14-ounce can light red kidney beans, rinsed and drained
2¾ - 3 cups vegetable broth (or chicken broth for non vegan/vegetarian)
2 medium zucchini, halved lengthwise and sliced
1 cup fresh or frozen peas
1 can artichoke hearts, rinsed and cut into quarters (optional)
1. Put the quinoa into a fine mesh strainer and rinse thoroughly.
2. Heat olive over medium heat in deep non-stick skillet. Sauté onion for 3-5 minutes until soft and garlic for 30 seconds until fragrant.
3. Add the quinoa and saffron and cook, stirring, for another 2 minutes. Add paprika, cumin, cayenne, tomatoes, peppers, beans, and 2 ¾ cups broth. Bring to a boil, reduce heat to very low, and cook covered for 15 minutes.
4. Check to see if more broth is needed. If it looks dry, add the remaining broth. Place the zucchini on top of the quinoa and re-cover. Cook for about 5 more minutes, until quinoa is done.
5. Remove the cover, stir in the peas, and cook uncovered until peas are warm and all liquid is absorbed, about 5 minutes. (Optional) Arrange the artichoke hearts on the top and serve. (Optional top with sour cream for non vegan version)
We make this a lot.
Here it is with artichokes.
Once I forgot the peas.
The kids LOVE it with sour cream.
Modified from blog.fatfreevegan.com/2007/01/quinoa-vegetable-paella.html