Exquisite Portuguese Vegetarian Brunch Delight: Aromatic Quinoa and Vegetable Paella with Smoked Paprika

Allergens

None

Ingredients

• 1 cup quinoa (uncooked)
• 2 cups vegetable broth
• 1/2 cup white wine
• 1 tbsp olive oil
• 1 medium onion, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup tomatoes, diced
• 1 cup zucchini, sliced
• 1/2 cup green peas
• 1/4 cup smoked paprika
• 1 tsp saffron threads
• Salt and pepper to taste
• Optional: Fresh parsley for garnish

Instructions

1. Rinse the quinoa thoroughly under cold water, drain, and set aside.
2. In a large paella pan or skillet, heat olive oil over medium heat.
3. Add diced onion and cook until translucent, about 5 minutes.
4. Stir in bell peppers, tomatoes, zucchini, and green peas, sautéing for 7 8 minutes.
5. Pour in white wine to deglaze the pan and cook until reduced by half, about 3 4 minutes.
6. Add vegetable broth, saffron threads, smoked paprika, salt, and pepper to the mixture.
7. Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes.
8. Stir in the cooked quinoa and continue to cook until the liquid is absorbed and the quinoa is tender, about 10 minutes.
9. Remove from heat, let rest for 5 minutes, and garnish with fresh parsley if desired.

Chef’s Insight

The smoked paprika adds depth to the dish, elevating it from a typical vegetable paella.

Notes

Adjust the amount of smoked paprika according to personal preference for heat and flavor.