Quinoa Paella
ekilu Team
ingredients
12
Difficulty
Easy
Time
50'
2 servings
Fresh ingredients
green bell pepper
1 unit
tomato
1 unit
carrot
1 unit
red bell pepper
1/2 unit
broccoli
4 oz
artichoke
4 oz
garlic
4 cloves
Pantry ingredients
quinoa
2 cups
olive oil
2 tbsp
salt
2 pinches
sweet paprika
1 pinch
saffron
1 pinch
Instructions
1
Start by halving the unpeeled garlic cloves. Fry in a skillet with olive oil until golden. Then remove and set aside.
2
Cut up the rest of the vegetables, except for the tomato, which needs peeling and dicing. Add the vegetables to the skillet, except the garlic and tomato. You need to remember that they don’t all need the same time to cook, so start with the firmer ones and finish with the ones that turn soft quickly.
3
Make a well in the center and add the paprika. Before it burns, add the tomato. Stir to mix everything well.
4
Wash the quinoa under cold running water and and add to the skillet. Mix to infuse the flavors, then add 4 cups water and, optionally, a bouillon cube. Then add a few saffron threads and season with salt and pepper. Spread the contents evenly over the skillet and raise the heat to high until the liquid comes to a boil. Let boil for a couple of minutes and then reduce the heat to medium-low.
5
Now return the garlic to the pan and let cook without stirring, making sure there is enough water at all times so that the quinoa cooks evenly.
Tips & Tricks
When it finishes cooking, let rest a few minutes before serving.
Don’t stir the paella after you’ve added the liquid. Otherwise it won’t cook as it should.
If you want it a nice shade of yellow, you can add a little food coloring. You can find it in supermarkets.
Besides the vegetables listed, you can add any you like. You can always leave out any of the vegetables from the list if you don’t have them or don’t like them.
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