Two summers ago my best friend lived in Spain for an entire summer (and I think I’m still jealous about it). She had the best time there and came back with knowledge on the best authentic Spanish foods and wine. Emily got me hooked on their Spanish wine – Lambrusco, and a rice dish called Paella.
Before becoming fully committed to veganism, I had had seafood paella with Emily a few times and it became one of my favorite dishes. I loved it so much that I decided to make a vegan version of it . . . because being vegan does not mean you have to miss out on eating foods you love! ❤ ❤ ❤
Ingredients
-2 Tablespoons extra virgin olive oil
-1 large sweet onion, diced
-2 garlic cloves, minced
-1 red bell pepper, diced
-1 green bell pepper, diced
-1 yellow bell pepper, diced
-2 Tablespoons tomato paste
-1 dozen asparagus, trimmed & cut into small pieces
-1 1/2 Cups uncooked quinoa
-1 teaspoon paprika
-Black pepper to taste
-1 1/2 Cups water
-2 teaspoons vegetable bouillon
-1/2 Cup water or vegetable broth
Directions
-Heat olive oil in a pan. Saute onions & garlic over medium heat for 4 minutes, stirring often. Add diced peppers & continue cooking for 15 minutes, stirring often
-Add tomato paste & asparagus, mix well, & cook for another 2 minutes
-Add quinoa, paprika, black pepper, & saute with the vegetables for about 5 minutes, stirring constantly. Add 1 1/2 Cups water & bouillon. Bring to a boil, lower heat & simmer, uncovered for 25 minutes
-Preheat oven to 375°F
-Add 1/2 Cup water or vegetable broth, mix well, & transfer to a baking dish. Bake for 10 minutes & garnish with parsley before serving
This meal is high in plant based protein & fiber
XOXO
