Vegan gluten free quinoa paella 🥘
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
1/2 cup water or vegetable broth
Chopped parsley for garnish
Instructions⤵️⤵️ 1. Heat olive oil in an oven proof 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.
2. Add tomato paste and asparagus, mix well and cook for another 2 minutes.
3. Add quinoa, paprika, 1/2 teaspoon of salt and pepper and saute with the vegetables for about 5 minutes, stirring constantly. Add 1 1/2 cups of water and bouillon. Bring to a boil, lower heat and simmer, uncovered, for 25 minutes. In the meantime, preheat the oven to 375F
4. Add 1/2 cup of water or vegetable broth, mix well and transfer to the pan to the oven. Bake for 10 minutes. Garnish with parsley and cooked or raw lemon slices before serving.
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