Quinoa Paella with Roasted Artichoke Hearts

It’s been over two weeks since I last shared a quinoa recipe. That’s long enough, don’t you think? I have a hard time calling these dishes “recipes”, because simmering quinoa in broth for fifteen minutes and adding some sort of vegetable to it hardly counts as a recipe. But I also know that there are some of you who are just starting to cook your own meals and I can’t just tell you to “make the quinoa and add some goodies to it”.

This one is inspired by a Spanish paella. It’s not going to win any authenticity awards or earn me the keys to the city of Valencia, but I want to call it a quinoa paella and you just can’t stop me.

Fine, I’ll call it “paella-style” quinoa. Happy? *frowns*

This recipe calls for saffron, which is impossibly expensive, and I have a little jar that Mr. Wing-It bought me two Christmases ago that I keep saving “for a special occasion”. I’m not sure for what sort of special occasion I think I need to save it. The Queen of Spain coming to visit? Yes, we want to make sure Her Majesty has a 100% satisfactory visit when she comes to visit.

Here’s a tip for those of you who have a TJ Maxx nearby – they usually sell saffron and it doesn’t cost an arm and a leg, it only costs two phalanges of your choice! Score! You can also use a pinch of turmeric if you don’t have saffron. Just a little bit for color, we’re not making a curry.

If you want to make this a whole meal you can throw in a vegan sausage. Chorizo would be ideal if you can find it or make it yourself, but really any sausage would work. If you want to stick a kielbasa in there no one can to stop you. Not even Her Royal Highness.

Finally, if you have a paella pan, that will earn you some nice brownie points with the queen too. Or flan points. Sadly, I don’t have a paella pan so a regular eight-inch frying pan with a lid was my inappropriate cooking vessel, but you can use a saucepan or a small pot too.

To sum up, I have totally violated the integrity of the authentic Spanish paella.

Paella-Style Quinoa With Roasted Artichoke Hearts
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Recipe type: Main Cuisine: Vegan Author: Wing It Vegan Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 2 servings
Ingredients

• 8oz / 225g frozen artichoke hearts
• 2 tbsp olive oil
• salt and black pepper
• 1 purple onion, sliced or chopped
• ½ medium sized green bell pepper
• ½ medium sized red and/or yellow bell pepper, sliced or chopped
• 1 or 2 garlic cloves, minced
• ½ cup quinoa, rinsed
• 1 cup chicken-style broth or vegetable broth
• 1 generous pinch of saffron threads

Instructions

1. Preheat the oven to 400 degrees. If you want to save yourself a dirty dish, use the saucepan or frying pan that you're going to use to make the quinoa to toss the artichoke hearts in about a tablespoon of olive oil. If you don't care about dirty dishes, you can do this in a mixing bowl.
2. Place the oil-coated artichoke hearts in a roasting pan and lightly sprinkle with salt and black pepper. Roast for 25 to 30 minutes, flipping them over half-way through.
3. Now we prepare the quinoa while the artichoke hearts roast. If you used the saucepan or frying pan to toss the artichokes in the olive oil, make sure there are no bits of artichokes left in there or they will burn. Pour about a tablespoon of olive oil in your saucepan or frying pan, throw in the onions and bell peppers and cook over medium heat for about 10 minutes or until softened. Pour a small splash of broth here and there if your onions want to stick to the bottom of the pan.
4. When that's done, throw in the garlic and cook for another minute or two.
5. Throw in the quinoa, the broth, and the saffron and stir well. If your broth is salted you're probably good to go, if not you will need to add salt to taste.
6. Cover and cook for 15 to 18 minutes or until all the liquid has been absorbed.
7. Remove from heat, top with your roasted artichoke hearts, drizzle a bit extra olive oil on top if you want, and enjoy!

Notes If you want to make this a whole meal, throw in a vegan sausage for good measure. If you can find or make a chorizo-style sausage that would be ideal.

If you don't have saffron you can use a pinch of turmeric for color.
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Quick question before I say adiós: how do you like the comments section in this new blog layout? I’m not being sly and asking you so that you will leave a comment, I am actually wondering if those of you who do stop by to leave me messages would like me to change anything. Or am I actually being sly? You’ll never know! Ten points for Slytherin!