Vegetarian Quinoa Paella

theholisticchef.com

Sheri Tweedt

1 Tbsp. olive oil

½ yellow onion, small dice (about 1 cup)

3 garlic cloves, minced

1 ¾ cups quinoa, rinsed

¼ tsp. saffron, crushed

1 ½ tsp. smoked paprika

¾ tsp. ground cumin

dash cayenne pepper

1 tsp. chopped fresh thyme

1 ½ tsp. salt

Freshly ground pepper

1 14-oz. can diced tomatoes

1 red, orange or yellow bell pepper, small dice

1 14-oz. can kidney beans, rinsed and drained

3 cups vegetable stock

1 medium zucchini, halved lengthwise and sliced

¾ cup frozen peas, thawed

1 can artichoke hearts in water, drained and cut into quarters

Directions at theholisticchef.com

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