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Quick Quinoa Paella Recipe

Using nutritious and quick-cooking quinoa, this colourful meal will be ready in about 30 minutes





1. Heat the oil, broth, or water in a large, deep skillet or stir-fry pan. Add the garlic, bell peppers, and mushrooms, if desired, and sauté over medium-low heat until softened, about 2 to 3 minutes.

2. Add the broth, turmeric, and quinoa. Bring to a simmer and cook, covered, for 15 minutes. Stir in the thyme, artichoke hearts, peas, tomatoes, spring onions and half the parsley.

3. Check if the quinoa is completely done; if not, add half a cup of water. Cook, stirring frequently, just until everything is well heated through, about 5 minutes.

4. Season with salt and pepper, then transfer the mixture to a large shallow serving container, or serve straight from the pan. Sprinkle the remaining parsley over the top and serve at once.


As a departure from tradition, we have suggested turmeric rather than the customary saffron. Saffron is harder to obtain and very expensive, but you’re welcome to try it if you have access to it. Use 1 to 1½ tsp saffron threads dissolved in a small amount of hot water.

Recipe taken from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas (HarperOne, 2014). Photos by Hannah Kaminsky. For more of Nava’s recipes, visit

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