Ingredients for Quinoa Paella
- 1 cup quinoa
- Olive Oil
- Chorizo Sausage
- Garlic Cloves
- Red Bell Peppers
- 1/2 serrano pepper (finely minced, optional)
- 1/2 medium yellow onion, chopped
- 1 teaspoon salt
- Black Pepper
- Frozen Lima Beans
- Cannellini Beans
- 1 (14.5-ounce) can diced tomatoes (undrained)
- Chicken Stock
- 1/4 cup chopped fresh parsley
- Lemons
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How to Make Quinoa Paella
- Rinse 1 cup quinoa under cold water and soak in 1 1/2 cups cold water for 15 minutes.
- Drain the quinoa and set aside.
- Heat 2 tablespoons olive oil in a large (14-inch) paella pan or wide, heavy-bottomed saucepan over medium-high heat.
- Add 1 cup cooked turkey chorizo (homemade or store-bought) and cook, stirring frequently to break it apart, for 10 minutes, until lightly browned.
- Add 2 cloves minced garlic, 1 medium bell pepper (any color) chopped, 1/2 serrano pepper (finely minced, optional), and 1/2 medium yellow onion, chopped. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
- Add the soaked quinoa, 1 (15-ounce) can of black beans (rinsed and drained), 1 (15-ounce) can of chickpeas (rinsed and drained), 1 (14.5-ounce) can diced tomatoes (undrained), and 2 cups chicken or vegetable stock.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is cooked through.
- Remove from heat and let stand, covered, for 10 minutes.
- Fluff with a fork and stir in 1/4 cup chopped fresh parsley.
- Serve hot, garnished with lemon wedges.
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
24g
Fat
47g
Carbs
16g
