Quinoa Paella

INGREDIENTS

1 1/2 cups Ancient Harvest Traditional Quinoa
1 can tomatoes, chopped
1/2 cup frozen peas
1 red pepper
1 cup mushrooms, chopped
1 can artichoke hearts, cut in halves
1 cup carrots, chopped
1 small onion
3 cloves minced garlic
3 cups vegetable broth
2 tablespoons olive oil
1 tablespoon tomato paste
1/2 tablespoon paprika
1 tablespoon saffron
1/2 tablespoon turmeric, optional
salt to taste
lemon, parsley, and olives to top

PREPARATION

1. Heat your shallow paella pan or skillet on medium heat and add the olive oil, onion, and garlic.
2. Add the chopped carrot and chopped pepper, along with one cup of vegetable broth.
3. Add the sliced mushrooms and artichoke hearts.
4. Add the peas, tomatoes, tomato paste, and stir.
5. In a small bowl, mix the saffron with 1-2 tablespoons of vegetable broth.
6. Add the quinoa to the pan, along with the saffron, paprika, turmeric, and salt.
7. Give the paella one last stir to make sure the ingredients are evenly distributed. After this, do not stir again.
8. Cover the paella and cook it on high heat for 7 minutes. Then lower the heat to low-medium and cook for another 10 minutes.
9. Finally, remove your paella from the heat. Top with fresh parsley, olives and lemon wedges.

Recipes courtesy of Ancient Harvest, makers of plant-based ingredients such as quinoa, lentils and beans to make the foods you love.

MORE RECIPES FROM ANCIENT HARVEST

Pumpkin Spice Quinoa Brittle
Quinoa Tacos