Spring Vegetable Quinoa Paella
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Unrated
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Servings
6
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Calories
380 kcal
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Course
Main Course
Spring Vegetable Quinoa Paella
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Spring Vegetable Quinoa Paella for a simple, healthy and quick meal the whole family will enjoy!
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Ingredients
- 2 tablespoon olive oil
- ½ cup white onion diced
- 3 cloves garlic minced
- ½ cup red bell pepper diced
- 2 cups quinoa uncooked
- 1 cup white wine
- 2 ½ cups vegetable broth plus 1/2 cup extra if needed
- 1 teaspoon smoked paprika
- ½ teaspoon saffron
- ½ - 1 teaspoon salt add salt to taste, sea salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- 1 cup asparagus cut into bite-sized pieced
- ½ cup peas frozen
- 1 cup chickpeas drained and rinsed, canned
- 10 cherry tomato halved
- ¼ cup parsley chopped, fresh
- ¼ cup almonds slivered
- lemon wedges
Instructions
- In a large skillet heat olive oil over medium heat. Add diced onions and sauté until translucent, around 5 minutes. Add garlic and sauté until fragrant. Add red bell pepper and sauté an additional 2-3 minutes.
- Stir in dry quinoa. Add white wine, broth, smoked paprika, saffron, sea salt, pepper and cumin. Bring to a light boil, reduce heat to a very low simmer, cover and cook for 10-15 minutes or until quinoa is tender and most of the liquid is absorbed. Add extra broth 1/4 cup at a time if needed.
- Stir in asparagus, peas, chickpeas, tomatoes, cover and sauté until asparagus is crisp tender.
- Top with chopped fresh parsley, slivered almonds and a lemon wedge. Enjoy!
Notes
- Recipe inspired by Skinny Ms.
Nutrition Information
Show Details
Serving
1g
Calories
380kcal
(19%)
Carbohydrates
52g
(17%)
Protein
14g
(28%)
Fat
11g
(17%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 380kcal | 19% |
| Carbohydrates | 52g | 17% |
| Protein | 14g | 28% |
| Fat | 11g | 17% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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