Quinoa Vegetable Paella

6 servings, each serving has ~300 calories, with 10g fiber and 13g protein

Ready in ~45 mins.

1 red onion, chopped

4-5 cloves garlic, minced

1 cup quinoa

1/4 tsp saffron, crushed

2 tsp Spanish smoked paprika

1.5 tsp ground cumin

1-2 tsp chili powder

1 14 ounce can diced tomatoes

1 red or yellow bell pepper, chopped

1 14 ounce can light red kidney beans, rinsed and drained

2.5 cups vegetable broth

2 medium zucchini, halved lengthwise and sliced

1 cup fresh or frozen peas

1 can artichoke hearts, rinsed and cut into quarters (optional, I omitted this because the husband doesn’t like artichokes)

A few healthy splashes of lemon juice (about the juice of 1/2-1 lemon)

1/4 tsp salt and pepper, or more to taste

Sliced almonds

  1. Put the quinoa into a large bowl. Cover with water and stir well to wash the grain. Pour off the water and then repeat the washing process.
  2. Sauté onion and garlic in a deep non-stick skillet with a little (2 tsp) extra virgin olive oil until soft. Add the quinoa and saffron and cook, stirring, for another 2 minutes.
  3. Add paprika, cumin, cayenne, tomatoes, peppers, beans, and vegetable broth. Bring to a boil, reduce heat to very low, and cook covered for 15 minutes.
  4. Place the zucchini on top of the quinoa and re-cover. Cook for about 5 more minutes, until quinoa is done. Remove the cover, stir in the peas, and cook uncovered until peas are warm and all liquid is absorbed, about 15 minutes.
  5. Season with a few splashes of lemon juice, salt and stir in a few Tbsp of sliced almonds. If you’re using artichoke hearts, arrange them on top and let them heat through for about 5 minutes before serving.
  6. Serve each plate with a sprinkling of sliced almonds on top, and a wedge or a slice of lemon (if you want a bit more lemon flavor).