Quinoa Paella

Bright, vibrant, and brimming with bold Mediterranean flavors, this Quinoa Paella is a modern twist on the classic Spanish dish, packed with wholesome ingredients and plant-based goodness. Featuring fluffy quinoa in place of traditional rice, it’s simmered in aromatic vegetable broth and infused with smoked paprika, turmeric, and optional saffron for an authentic, earthy depth. Loaded with colorful veggies like bell peppers, peas, and artichoke hearts, each bite is a delightful mix of textures and nutrients. This one-pot meal is perfect for busy weeknights, and it’s naturally gluten-free, vegan, and easy to prepare in under an hour. Garnished with fresh parsley and a squeeze of lemon, this crowd-pleaser is as healthy as it is satisfying!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 2 medium tomatoes, diced
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 1 pinch saffron threads (optional)
• 1 cup frozen peas
• 1 cup artichoke hearts, quartered
• 1 whole lemon, cut into wedges
• 2 tablespoons parsley, chopped
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

Rinse the quinoa under cold water in a fine mesh strainer to remove its natural bitter coating. Set aside.

Step 2

Heat the vegetable broth in a small saucepan over medium heat and bring to a simmer. Keep warm for later use.

Step 3

In a large skillet or paella pan, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3 minutes.

Step 4

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 5

Add the red and green bell peppers to the skillet and sauté for 5 minutes, stirring occasionally, until softened.

Step 6

Mix in the diced tomatoes, smoked paprika, ground turmeric, and saffron threads (if using). Stir well to combine.

Step 7

Add the rinsed quinoa to the skillet and stir to coat it with the vegetable and spice mixture.

Step 8

Pour the warmed vegetable broth over the quinoa mixture. Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 20 minutes.

Step 9

After 20 minutes, uncover the skillet and gently stir in the frozen peas and artichoke hearts. Cover again and cook for an additional 5 minutes, or until the quinoa is tender and the liquid has been absorbed.

Step 10

Remove the skillet from heat and let the paella sit, covered, for 5 minutes to absorb any remaining flavors.

Step 11

Sprinkle chopped parsley over the top before serving. Serve warm with lemon wedges on the side for added brightness.

Nutrition Facts

Serving size	1539.7 grams (1539.7g)

Amount per serving	% Daily Value*
Calories	1286

Total Fat 45.70g	59%
Saturated Fat 5.40g	27%
Polyunsaturated Fat 4.10g
Cholesterol 0mg	0%
Sodium 3736mg	162%
Total Carbohydrate 181.60g	66%
Dietary Fiber 29.20g	104%
Total Sugars 28.00g
Protein 46.20g	92%

Vitamin D 0IU	0%
Calcium 269mg	21%
Iron 14mg	77%
Potassium 2988mg	64%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.1%

Protein: 14.0%

Carbs: 54.9%