Vegan Artichoke Quinoa Paella.
Traditional paella is a popular Spanish dish made of rice, seafood, and exotic spices such as saffron!
I have veganized this version! Subbing short grain rice for quinoa for fiber and protein and to be gluten-free, and artichokes and mushrooms replace the seafood.
Saffron is the spicy star, along with a dash of paprika and veggie broth for flavor. But quinoa is the protein star.
You probably already know about quinoa, but I’m going to share specifics anyway since I’m writing it up for the ingredient list in my upcoming book! Quinoa (pronounced “keenwah”) is a seed, not a grain, and is considered a pseudo-cereal (as are amaranth and buckwheat) and is actually a member of the spinach and beet family.
No matter the label, quinoa has a high-protein content (4g of protein per 1/2 cup), has a low glycemic index, is high in magnesium, iron, fiber, and manganese, and is one of the few plants that provides all the essential amino acids.
Quinoa can be eaten raw or cooked, but rinse in a strainer either way to remove the bitter residue of saponins, a natural occurring plant-defense.
In this recipe, it can serve as a main dish or a side, and feel free to customize based on veggies in your frig, such as adding cauliflower and chickpeas and more.
I hope you try this easy and delightful recipe!
Vegan Artichoke Quinoa Paella
- 2 tbsp olive oil
- 1 clove garlic chopped
- 1 can artichoke hearts quartered
- 5-8 white mushrooms diced
- 5 scallions tips, chopped
- 1 red pepper diced
- 1 to mato diced
- 1/2 cup carrots shredded
- black olives diced
- 1 cup quinoa, rinsed and boiled (I used this brand)
- 2 cups vegetable broth
- pinch of saffron threads
- handful of peas
- parsley diced
- dash of Paprika
- Heat the oil, saute the scallions and garlic until fragrant, stir in artichokes and mushrooms, allow slight browning. Then add in remaining vegetables, stirring until they soften slightly, but don’t over cook.
- Turn pan off, let rest uncovered, and prepare quinoa.
Set 2 cups of water and saffron threads to boil. Rinse quinoa in a sieve for a minute to clear away bitter coating, add to the pot, turn down to simmer and simmer about 10 minutes, or until water is absorbed – careful not to burn.
Combine and Brown
Transfer quinoa to a serving pan, and fold in veggies carefully, and then toss in parsley, peas and paprika for color. Put the pan back on the stove, on simmer to the bottom a bit to create a flavorful crust, scoop and serve warm! There is apparently such thing as a paella pan, but I used a lovely Ballarini mini casserole pan I received as a gift for work as theFeedFeed’s Parfait Editor..many thanks friends!
- I hope you really enjoy my paella recipe, it is so customizable – please let me know on IG or Pin if you make it! Looking forward to hearing your take on the recipe.