Paella is a Spanish pilaf traditionally made with white rice and seafood. We’ll do away with the seafood here, of course, and since we’re dispensing with tradition, let’s do away with rice as well. Instead, you can have a quick-to-fix, colorful vegan quinoa paella that’s ready in about 30 minutes.
Serve with a simple green salad — mixed greens with tiny orange slices or diced apple and some toasted nuts is a combination that makes a fantastic companion to the paella. If you’d like, you can also add a steamed green vegetable to the plate — asparagus, green beans, or broccoli work well.
Serving Size: 1
Amount Per Serving:Calories: 234 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 316mg Carbohydrates: 41g Fiber: 10g Sugar: 7g Protein: 10g
Recipe adapted from Plant Power by Nava Atlas; photos by Hannah Kaminsky, BittersweetBlog.com.
IS QUINOA NEW TO YOU?
Quinoa seems like an established staple in the plant-based world, but here, for those who have yet to discover it, are a few basics:
- Quinoa (pronounced KEEN-wa) is an ancient food indigenous to the South American Andes. It was introduced to the American natural foods market in the 1980s.
- The most common variety of quinoa grain is a kind of yellowish-tan, but red and black varieties are now available as well. They cook up the same way and taste pretty much the same as well; their appeal is mainly visual. Somtimes you can purchase a mix of all three colors.
- Quinoa is considered a superfood for its vitamin and mineral profile. Botanically, it’s more of a seed than a grain.
- You can use it as a bed of grain for vegetable or bean dishes as a change of pace from rice; to stuff winter vegetables, especially hard squashes; to make pilafs; and for delicious tabbouli-style salads like this one.
- Quinoa cooks quickly and easily — use a ratio of liquid to grain of 2 to 1 (like 2 cups water or broth to 1 cup quinoa).