Quinoa Vegetable Paella: Main Image

Quick Facts

Nutrition Facts

Calories 355
  Calories from Fat 54 (15%)
(10%)Total Fat 6g
(4%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
(0%)Cholesterol 1mg
(48%)Sodium 1155mg
(32%)Potassium 1123mg
Total Carbohydrate 63g
(59%)Dietary Fiber 15g
Sugars 7g
Sugar Alcohols 0g
(32%)Protein 16g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Quinoa Vegetable Paella


  • 1 red onion, chopped

  • 4 cloves garlic, minced

  • 1 cup quinoa

  • 1/4 tsp saffron, crushed

  • 2 tsp Spanish smoked paprika

  • 1 tsp ground cumin seed

  • 1/4 dash cayenne

  • 1 14-ounce can diced tomatoes (fire-roasted adds some extra flavor)

  • 1 red or yellow bell pepper, chopped

  • 1 14-ounce can light red kidney beans, rinsed and drained

  • 2 1/2 cups vegetable broth

  • 2 medium zucchini, halved lengthwise and sliced

  • 1 cup fresh or frozen peas

  • 1 can artichoke hearts, rinsed and cut into quarters

  • 3 Tbs sliced almonds

  • A few healthy splashes of lemon juice

  • Salt to taste (you definitely need salt in this dish!)

The beautiful aromatic flavors of saffron, cumin, and paprika will remind you of warm tropical days in far-off destinations.


  • Put the quinoa into a large bowl. Cover with water and stir well to wash the grain. Pour off the water and then repeat the washing process. You may also put the quinoa into a fine mesh strainer and rinse thoroughly.
  • Sauté onion and garlic in a deep nonstick skillet with a little (2 tsp) extra virgin olive oil until soft.
  • Add the quinoa and saffron and cook, stirring, for another 2 minutes.
  • Add paprika, cumin, cayenne, tomatoes, peppers, beans, and vegetable broth. Bring to a boil, reduce heat to very low, and cook covered for 15 minutes.
  • Place the zucchini on top of the quinoa and cover. Cook for about 5 more minutes, until quinoa is done.
  • Remove the cover, stir in the peas, and cook uncovered until peas are warm and all liquid is absorbed, 5 to 15 minutes.
  • Season with a few splashes of lemon juice, salt, and stir in a few tablespoons of sliced almonds.
  • Arrange the artichoke hearts on the top and top with a sprinkling of sliced almonds before serving.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.