Vegetarian Quinoa Paella
This Vegetarian Quinoa Paella is the ultimate cozy, flavor-packed vegetarian meal that’s also a complete protein. If you are trying a vegetarian diet for the first time (or cutting back on meat) this makes a hearty “Meatless Monday” meal or anytime dinner. Since the recipe serves 6 as a main course and 10 as a side, it’s also a great go-to for easy entertaining. It’s a crowd-pleasing, comforting meal that’s perfect for vegetarians and meat eaters alike.
My Quinoa Paella is a nutrient-dense, all-in-one vegetarian meal full of protein, vegetables, and seasonings. Since this dish does not include any meat or shellfish, I enhance the flavor profile with vegetarian sources of fat, homemade vegetable stock and aromatic spices, such as saffron, smoked paprika, cumin, cayenne, and fresh thyme leaves. It also features quinoa, which is a complete protein that contains fewer carbs than other grains. As an added bonus, it’s more filling and nutritious than rice.
As we move more deeply into winter, we tend to crave comfort foods like mac n’ cheese, pizza and hot chocolate. But in the colder months, it’s essential that we continue to treat our bodies well and boost our immune systems through real, whole foods. To me, food is medicine and the right foods can help us maintain optimal energy levels, heal from illness and lift our moods. But this doesn’t mean you have to subject yourself to bland, boring meals. You can eat healthy and still enjoy deliciously satisfying dishes… like this Vegetarian Quinoa Paella!
If you are trying a vegetarian diet for the first time (or cutting back on meat) this makes a hearty “Meatless Monday” meal or anytime dinner. Since the recipe serves 6 as a main course and 10 as a side, it’s also a great go-to for easy entertaining. It’s a crowd-pleasing, comforting meal that’s perfect for vegetarians and meat eaters alike. And if you want to use chicken stock instead of vegetable stock, go ahead! It will only make this dish taste even better.
Health Benefits of Quinoa
Quinoa (keen-wah) is a valuable super food for vegetarians and vegans who are concerned about getting enough protein in their diets. This is the only grain that contains all nine essential amino acids which means less need for food combining. It is also high in lysine, an amino acid necessary for tissue growth and repair. Quinoa has a nutty flavor and is similar to rice in its texture and in the way it cooks. You will find it in the grain category but it is actually the seed of a leafy plant, related to spinach and swiss chard.
Tips about Dried Spices
If you can’t remember how long your dried spices have been sitting in your cupboard it might be time for a pantry clean out.
Spices have a shelf life of about 2-3 years. However, storage and quality have a lot to do with how well they taste over time.
The worst place to store spices is near the stove or any heat source—which is usually where they end up. Instead, find a cabinet away from the stove to store spices (and oils).
Opt for organic and high-quality spices, like Penzey's or Simply Organic, as often as you can.
Why You’ll Love This Recipe
It’s just like the meat version, lots of bold, comforting flavors, but perfect for vegetarians, vegans and people who want to eat more plant-based. It’s filling, contains 15 grams of protein per serving. It’s rich, a little spicy, perfectly creamy, and comes together in one pot—making it ideal for both easy weeknight dinners and stress-free meal prep.
Key Ingredients
Quinoa - You can use the white quinoa I have used here, or the multi-colored is great too. Just make sure to always rinse your quinoa first, to eliminate the saponin, a naturally occurring chemical compound on the outer hull of the seed. This makes the quinoa less bitter and easier on your digestion.
Spices - This is where the bulk of your flavor is coming from. This recipe uses saffron, smoked paprika, cumin, cayenne.
Andrea’s Cooking Tips
Saute matters - beginning the saute with the onions and and garlic starts to develop the rich flavors in your dish. Gently sauteed onions create a sweeter and tender flavor over raw onions.
Blooming your spices - the second step is to add all the spices to your pan with the sauteed onions. This creates more flavor by “toasting” or “blooming” your spices. This process of heating and combining with oil wakens up the spices so they taste better and impart more flavor throughout your whole dish.
Don’t skip the peas and artichoke hearts - the peas add sweetness and crunch and those artichoke hearts bring a salty brinyness that helps to replace shellfish in a regular meat version.
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Vegetarian Quinoa Paella
This hearty Paella makes a satisfying main dish if you are vegetarian, or a great side dish to accompany whatever you are making.
Ingredients
- 1 tablespoon olive oil
- ½ yellow onion, small dice (about 1 cup)
- 3 garlic cloves, minced
- 1 ¾ cups quinoa, rinsed
- ¼ teaspoon saffron, crushed
- 1 ½ teaspoon smoked paprika
- ¾ teaspoon ground cumin
- dash cayenne pepper
- 1 teaspoon chopped fresh thyme
- 1½ teaspoon salt
- Freshly ground pepper
- 1 14-oz. can diced tomatoes
- 1 red, orange or yellow bell pepper, small dice
- 1 14-oz. can kidney beans, rinsed and drained
- 3 cups vegetable stock
- 1 medium zucchini, halved lengthwise and sliced
- ¾ cup frozen peas, thawed
- 1 can artichoke hearts in water, drained and cut into quarters
Instructions
- Place olive oil in a large, deep non-stick skillet over medium heat.
- Add onion and sauté for one minute or until soft and translucent, stirring frequently. Add garlic and sauté for 30 seconds.
- Add the quinoa, saffron, paprika, cumin and cayenne, and stir to toast the quinoa and spices for 1 minute.
- Add the thyme, salt, couple turns of ground pepper, tomatoes, bell pepper, beans and stock, stirring to combine. Turn heat up to medium-high and bring to a boil. Reduce heat to low, cover and simmer for 5 minutes.
- Add zucchini to the pot, return cover and cook 15 more minutes.
- Remove the lid and fluff the quinoa with a fork to check for doneness. It’s cooked when the quinoa is tender throughout and yellow in color. If the quinoa isn’t done, but the liquid has evaporated, add another ½ cup stock, cover and simmer for a few more minutes.
- Once the quinoa is done, remove the lid and continue cooking, uncovered, for another 5 minutes or until the zucchini has softened.
- Stir in the peas and artichoke hearts. Adjust seasonings to taste and serve.
Notes
Reheating: If the paella has become stiff and dry, add ¼ cup stock while heating and gently stirring.
