Spring Vegetable Quinoa Paella
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable and chickpea paella made with quinoa instead of rice, seasoned with saffron and smoked paprika. Vibrant spring vegetables and almonds add texture and freshness. A quick, healthy main for the whole family.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoon olive oil
- 1/2 cup white onion (diced)
- 3 cloves garlic (minced)
- 1/2 cup red bell pepper (diced)
- 2 cups uncooked quinoa
- 1 cup white wine
- 2 1/2 cups vegetable broth (plus 1/2 cup extra if needed)
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron
- 1/2 - 1 teaspoon sea salt (add salt to taste)
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 1 cup asparagus (cut into bite-sized pieced)
- 1/2 cup frozen peas
- 1 cup canned chickpeas (drained and rinsed)
- 10 cherry tomatoes (halved)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup slivered almonds
- lemon wedges
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 472mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 541mg
- Calcium
- 89mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 472MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.