Vegan Quinoa Paella


A traditional recipe gets a vegan twist in this vegan quinoa paella by @veggieworldrecipes.


  • 1 ½ cups Ancient Harvest Traditional Quinoa
  • 1 can chopped tomatoes
  • ½ cup frozen peas
  • 1 red pepper
  • 1 cup chopped mushrooms
  • 1 can artichoke hearts
  • 1 cup chopped carrots
  • 1 small onion
  • 3 cloves minced garlic
  • 3 cups vegetable broth
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • ½ tbsp paprika
  • 1 tbsp saffron
  • optional: ½ tbsp turmeric
  • salt to taste
  • lemon, parsley, and olives to top


  1. Heat your shallow paella pan or skillet on medium heat and add the olive oil, onion, and garlic.
  2. Add the chopped carrot and chopped pepper, along with one cup of vegetable broth.
  3. Add the sliced mushrooms and artichoke hearts (cut those in half).
  4. Add the peas, tomatoes, tomato paste, and stir.
  5. In a small bowl, mix the saffron with 1-2 tablespoons of vegetable broth.
  6. Add the quinoa to the pan, along with the saffron, paprika, turmeric, and salt.
  7. Give the paella one last stir to make sure the ingredients are evenly distributed. After this, DO NOT stir again!
  8. Cover the paella and cook it on high heat for 7 minutes. Then lower the heat to low/medium and cook for another 10 minutes.
  9. Finally, remove your paella from the heat. Top with fresh parsley, olives, and lemon wedges.