Ingredients

The following ingredients have 4 Servings
  • 1-quart vegetable broth or vegetarian no-chicken broth ( you might need more broth, so have some handy or use water)
  • 1/4 tsp saffron threads
  • 2 tbsp extra virgin olive oil
  • 1 large sweet onion, diced
  • 2 garlic cloves, sliced
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 tsp salt, divided
  • 1/4 cup tomato paste
  • 6 frozen artichoke bottoms, thawed or 1 dozen asparagus, washed trimmed, and cut into small pieces
  • 1/2 cup frozen peas
  • 1 1/2 cups uncooked quinoa, rinsed
  • 1 tsp sweet paprika
  • 1/4 tsp black pepper
  • Chopped parsley to garnish before serving

Instruction

  • Bring 1/2 cup of broth to a boil and add the saffron threads, mix well, and set aside to steep
  •  Heat the olive oil in a 12' paella pan (See note #1, if you don't have a paella pan). Sauté the onions and garlic over medium heat for 4-5  minutes until translucent, stirring often
  • Add the diced peppers and 1/2 tsp of the salt and continue cooking for 15 minutes, stirring often.  If the peppers look like they're starting to burn, add 2-3 tablespoons of water at a time until they're cooked
  • Add the tomato paste, stir well and let the tomato cook until it turns a dark red color, 3-4 minutes
  • Add the artichokes or asparagus and peas, mix well and cook for another 3 minutes
  • Add the quinoa, paprika,  the remaining 1/2 teaspoon of salt and pepper. Mix well with the vegetables and cook for about 5 minutes, stirring constantly
  • Add 1 1/2 cups of the vegetable broth, plus the 1/2 cup of the saffron-infused vegetable broth you had set aside. Bring everything to a boil, lower the heat, and simmer, uncovered, for 25 minutes. As the liquid starts to cook out add more broth 1/2 cup at a time stirring the paella every time you add more liquid. 
  • While the quinoa cooks, preheat the oven to 375F
  • Add an additional 1/2 cup of vegetable broth to the pan. Mix well and carefully taste and adjust salt and pepper to your taste. Transfer the pan to the oven and bake for 10 minutes. Garnish with parsley and cooked or raw lemon slices before serving (SEE NOTES 3, 4 & 5 FOR MAKE-AHEAD AND FREEZING SUGGESTIONS)