Quinoa Paella with Saffron Broth

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 pinch saffron
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup frozen peas
• 1/2 cup chopped parsley
• 1 lemon, cut into wedges

Instructions:

1. Rinse the quinoa in a fine mesh strainer and drain well.
2. In a small saucepan, bring the vegetable broth to a boil. Add the saffron and stir to combine. Turn off the heat and let it steep for 20 minutes.
3. In a large skillet or paella pan, heat the olive oil over medium heat. Add onion, garlic, and bell peppers. Saute until the vegetables are soft, about 5 minutes.
4. Add quinoa, smoked paprika, cumin, salt, and pepper to the pan. Stir well to combine.
5. Pour the saffron broth over the quinoa mixture and stir. Bring to a boil, then reduce the heat to low and cover the pan. Cook until the quinoa is tender and the broth is absorbed, about 25 minutes.
6. Add the frozen peas to the pan and stir well. Cover and cook for another 5 minutes.
7. Remove the pan from heat and let it sit for 5 minutes.
8. Sprinkle parsley over the top of the quinoa paella and serve with lemon wedges on the side.

Verdict:

This Quinoa Paella with Saffron Broth is a delicious and healthy twist on the classic Spanish dish. The saffron adds a beautiful golden color and subtle flavor to the broth, while the quinoa provides a nutty and satisfying texture. The combination of bell pepper, smoked paprika, and cumin gives the dish a savory and aromatic punch. The dish is best served with lemon wedges on the side to brighten up the flavors.

Serving Suggestions:

This Quinoa Paella with Saffron Broth can be served as a main course for a vegetarian or vegan meal. It can also be served as a side dish for grilled or roasted meats or seafood. The dish is perfect for a summer gathering or a cozy winter dinner party.