This Vegan Gluten Free Quinoa Paella is a delicious twist on the Spanish classic. Quick and easy to make, full of flavor and plant-based protein. Great for Passover, holiday dinner or weeknight dinner.
INGREDIENTS
2 tbsp extra virgin olive oil
1 large sweet onion, diced
2 garlic cloves, sliced
1/2 tsp salt
1 red bell pepper, diced
1 orange bell pepper, diced
1 yellow bell pepper, diced
2 tbsp tomato paste
1 dozen asparagus, trimmed and cut into small pieces
1 1/2 cups uncooked quinoa, rinsed
1 tsp sweet paprika
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups water
2 tsp vegetable bouillon powder ( SEE NOTE)
1/2 cup water or vegetable broth
Chopped parsley for garnish
INSTRUCTIONS
Heat olive oil in an ovenproof 12 inch round pan. Saute onions and garlic over medium heat for 4 minutes, stirring often. Add diced peppers and 1/2 tsp salt and continue cooking for 15 minutes, stirring often
Add tomato paste and asparagus, mix well and cook for another 2 minutes
