Best 4 Quinoa Paella Recipes

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Quinoa paella is a delicious and healthy dish that is perfect for any occasion. It is made with quinoa, a gluten-free grain that is high in protein and fiber, and is packed with vegetables, such as bell peppers, onions, tomatoes, and peas. The dish is also flavored with saffron, a spice that gives it a unique and vibrant flavor. This recipe is easy to make and can be tailored to your own preferences. For example, you can add different vegetables, such as zucchini or mushrooms, or you can add protein, such as chicken or shrimp. If you are looking for a vegan paella, you can omit the protein and add more vegetables. No matter how you make it, quinoa paella is a delicious and satisfying dish that is sure to please everyone at the table.

**Here are some other delicious quinoa paella recipes that you can find in the article:**

* **Quinoa paella with chicken and chorizo:** This recipe is a classic paella that is made with chicken, chorizo, and a variety of vegetables. It is a great option for a hearty and flavorful meal.
* **Quinoa paella with seafood:** This recipe is made with a variety of seafood, such as shrimp, mussels, and calamari. It is a delicious and elegant dish that is perfect for a special occasion.
* **Quinoa paella with vegetables:** This recipe is a vegetarian paella that is made with a variety of vegetables, such as bell peppers, onions, tomatoes, and peas. It is a healthy and flavorful dish that is perfect for a light meal.
* **Quinoa paella with black beans and corn:** This recipe is a unique and flavorful paella that is made with black beans, corn, and a variety of vegetables. It is a great option for a Tex-Mex inspired meal.

Let's cook with our recipes!

CHICKEN AND QUINOA PAELLA



Chicken and Quinoa Paella image

Traditional paella is made with rice. This recipe replaces the rice with quinoa, which is very good at absorbing the flavor of whatever it cooks in. This recipe simplifies cooking paella by foregoing the paella pan and using a common baking pan, the perfect size for parties and potlucks. Garnish with lemon wedges.

Provided by Oliver P Villaescusa

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 10

Number Of Ingredients 16

6 cups chicken stock
2 bay leaves
3 teaspoons kosher salt, or more to taste, divided
2 teaspoons ground black pepper, divided
1 ½ pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch cubes
1 ½ pounds tomatoes, halved
4 tablespoons olive oil, divided
2 teaspoons smoked paprika
½ cup onion strips, 1/4-inch thick
3 cloves garlic, minced
½ pound green beans, stem ends trimmed, halved
1 red bell pepper, cut into 1/4-inch strips
1 red bell pepper, cut into 1/4-inch strips
3 cups white quinoa
25 saffron threads
2 sprigs fresh rosemary, stemmed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring chicken stock and bay leaves to a boil in a large saucepan. Reduce heat and simmer while preparing the other ingredients. Taste stock; it should taste a little over-salted. Season with 1 to 2 teaspoons salt and 1 teaspoon black pepper as needed.
  • Season chicken with salt and pepper.
  • Squeeze out seeds from each tomato half over a sieve and into a bowl. Reserve the juice and discard the seeds. Grate the cut sides of the tomatoes over a bowl through the large holes of a box grater. Discard the skin. Combine the tomato juice and the grated pulp.
  • Heat a large skillet over medium-high heat for 2 to 3 minutes and coat with 1 tablespoon olive oil. Add chicken in batches, in a single layer with space between pieces. Saute until meat is mostly opaque, about 4 minutes; it will continue cooking in the oven. Place chicken in a 9x13-inch baking pan. Repeat with the remaining chicken, being careful not to burn the fats rendering in the skillet.
  • Add 2 tablespoons olive oil to the same skillet. Add the tomato juice-pulp mixture. Cook, scraping up browned bits from the bottom of skillet, until juices are mostly evaporated, about 5 minutes. Add 2 teaspoons salt, 1 teaspoon black pepper, and paprika. Mix well. Add onions and garlic; saute until is fragrant, about 3 minutes. Stir the mixture, called a sofrito, into the baking pan with the chicken.
  • Heat the last tablespoon of olive oil in the hot skillet. Add green beans and saute for 1 minute. Add bell peppers; saute until green beans are crisp-tender, about 2 minutes more. Transfer mixture to the baking pan and stir well; mix in quinoa and saffron.
  • Remove and discard bay leaves from stock and bring to a boil. Pour 1/2 into the baking pan. Mix carefully until well combined. Add remaining stock and stir carefully. Lay rosemary sprigs on top.
  • Bake in the preheated oven until quinoa is tender yet firm to the bite, 35 to 45 minutes.

Nutrition Facts : Calories 349.6 calories, Carbohydrate 40.5 g, Cholesterol 39.2 mg, Fat 10.8 g, Fiber 6.1 g, Protein 23.2 g, SaturatedFat 1.7 g, Sodium 1030.2 mg, Sugar 3.6 g

QUINOA PAELLA



Quinoa Paella image

A one-pot wonder inspired by a recipe from Chilean chef Maria Eugenia Terragno. I make this with homemade lean turkey chorizo to cut down on calories.

Provided by rpgaymer

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

2 cups quinoa, rinsed well
2 tablespoons olive oil
1 lb chorizo sausage, peeled
5 garlic cloves, coarsely chopped
2 red bell peppers, seeded and roughly chopped
1 serrano pepper, minced
1 onion, chopped
2 teaspoons salt
1/2 teaspoon black pepper
1 cup frozen lima beans
1 (15 ounce) can cannellini beans
2 tomatoes, seeded and chopped
4 cups chicken stock
2 tablespoons parsley, chopped
2 lemons, cut into wedges

Steps:

  • Cover quinoa with cold water and soak for 15 minutes. Drain and set aside.
  • Heat a large saucepan over medium-high heat; add the quinoa and cook, stirring, until toasted, for 15 minutes. Transfer to a bowl and set aside.
  • Return pan to medium heat. Add oil and chorizo; cook, stirring occasionally to break chorizo into pieces, for about 10 minutes.
  • Add garlic, bell peppers, serrano pepper, onion, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
  • Stir in quinoa, both beans, tomatoes, and stock. Bring to a boil, reduce heat to low and cook uncovered until liquid is slightly reduced, around 15 minutes. Remove from heat and cover; let sit for 10 minutes.
  • Uncover and stir in parsley. Serve with lemon wedges on the side.

SCALLOP-QUINOA PAELLA



SCALLOP-QUINOA PAELLA image

Categories     Pepper     Shellfish

Number Of Ingredients 11

1 tablespoon olive oil
2 large sweet peppers, seeded and sliced
1 large onion, chopped
3 cloves garlic, sliced
1 14 1/2ounce can reduced-sodium chicken broth
1 1/4 cups quinoa
1 6 ounce jar marinated artichoke hearts, drained and cut into quarters
1 cup frozen peas, thawed
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds sea scallops

Steps:

  • 1. Heat a large skillet over medium-high heat. Add oil, peppers, onion and garlic. Cook, stirring occasionally, for 5 minutes. 2. Stir in chicken broth, 1 cup water, quinoa, artichoke hearts, peas, salt and pepper. Bring to a simmer and add scallops. Simmer, covered, for 12 to 15 minutes or until quinoa is tender and scallops are cooked through. 3. Allow to stand 5 minutes, covered, before serving.

QUINOA PAELLA



Quinoa Paella image

Number Of Ingredients 11

4 tablespoon Olive Oil
2 cup Chopped Onion
3 cup Quinoa / Cooked
1 tablespoon Thyme & Paprika
1 pound Shrimp
1 pound Scallops
1 bunch Parsley
2 wedges Lemons
2 box Tomatoes, Boxed San Marizano
1 packet Sazon Seasoning
3 packet Saffron

Steps:

  • Bring 4 cups of water to boil and add Sazon seasoning and 2 cups of quinoa, cover and cook for 20 minutes
  • Heat oil in large pan and cook onion until soft, then add spices and tomatoes and cook 10 minutes
  • Add quinoa and seafood and cook another 15 minutes until seafood is done

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling later on.
  • Use good-quality ingredients: The quality of your ingredients will have a big impact on the final dish. Use fresh, flavorful vegetables, and choose a high-quality quinoa.
  • Toast the quinoa: Toasting the quinoa before cooking it will help to bring out its nutty flavor. Simply heat a little olive oil in a pan over medium heat, and add the quinoa. Cook, stirring constantly, until the quinoa is golden brown.
  • Use a flavorful broth: The broth you use to cook the quinoa will also add flavor to the dish. Use a vegetable broth or chicken broth, or even a combination of the two.
  • Add vegetables and protein: Once the quinoa is cooked, you can add your vegetables and protein. Some good options include: bell peppers, onions, tomatoes, zucchini, shrimp, chicken, or tofu.
  • Season to taste: Be sure to season the dish to taste with salt, pepper, and other spices. You can also add a squeeze of lemon juice or a dollop of yogurt for a tangy flavor.

Conclusion:

Quinoa paella is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be customized to your liking. With its vibrant colors and flavors, quinoa paella is sure to be a hit with your family and friends.

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