This Simple Vegan Quinoa Paella is simple to make, satisfying, healthy, and off-the-charts delicious. Definitely worth a try.
I really, really love paella. This simple vegan quinoa paella is no exception. In fact, I’m convinced I could eat this every day and never tire of it.
Paella is traditionally made with a certain type of rice but I opted to use quinoa instead. The result was a slightly lighter, but still satisfying meal.
It is such an easy dish to throw together. You start by chopping the vegetables and frying them for a few minutes before adding the rest of the ingredients. Allow it to simmer for 25-30 minutes, and that’s it. Everything takes about 35 minutes, making it perfect for a busy weeknight!
Saffron is the key flavor component of this dish so I do recommend seeking out a high-quality brand. It’s a little on the pricey side, but it makes such a difference in the flavor. Saffron goes extremely well with paprika and garlic, which are both added to this dish.
Besides being simple to make, this paella is satisfying, healthy, and off-the-charts delicious.
If you try this recipe, let me know how it goes! Leave a comment, rate it, and tag a photo #themostlyhealthy on Instagram. Cheers!
- 1 large onion
- 2 garlic cloves
- 1 Red bell pepper
- 1 Yellow bell pepper
- 2 tsp paprika
- 1 tsp vegetable stock powder*
- 1/2 tsp saffron
- 1 cup quinoa (180 g)
- 2 cups water (440 ml)
- 1 Can chopped tomatoes
- Salt & pepper
- Optional: fresh oregano, or other herbs, to serve
Chop the onion and garlic finely and fry them on high heat in a large pot for 2-3 minutes. Add a splash of water or oil if it starts burning.
In the meantime, chop the peppers and add them to the pot along with the paprika. Fry for another 3-4 minutes.
Add the vegetable stock powder, saffron, quinoa, chopped tomatoes and water to the pan. Bring it to a boil before lowering the heat. Cover and allow it to simmer for 25-30 minutes or until the quinoa is soft and fluffy and the vegetables are tender.
Season with salt and pepper and garnish with fresh oregano.
Store leftovers in the fridge for 3-5 days.
*substitute: use liquid vegetable stock instead of the water.