vegan 'paella'

ok so this is delicious but probably doesn't taste like real paella as there is no fishy taste (not that Ive ever had paella so not that I would know :) feeds 5-6 ***NOTE: I halved this because it makes a ton


Ingredients:
1 onion, chopped
3 cloves garlic, minced
1 1/2 cup quinoa
1/4 teaspoon saffron, crushed ... OR turmeric if you dont have saffron
2 teaspoons Spanish smoked paprika
1/2 teaspoon ground cumin
dash cayenne (or more than a dash...I also added several diced hot peppers)
1 14-ounce can diced tomatoes
1 red or yellow bell pepper, chopped
1 14-ounce can light red kidney beans, rinsed and drained
2 3/4 – 3 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 


Instructions:
Sauté onion and garlic in a deep non-stick skillet with a little oil (if you're using artichokes in a jar using the extra oil is tasty). Add the quinoa and saffron and cook, stirring, for another 2 minutes. Add paprika, cumin, cayenne, tomatoes, peppers, beans, and 2 3/4 cups vegetable broth. Bring to a boil, reduce heat to very low, and cook covered for 15 minutes.

After 15 minutes, check to see if more broth is needed. If it looks dry, add the remaining vegetable broth. Place the zucchini on top of the quinoa and re-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, about 5 minutes. Arrange the artichoke hearts on the top and serve. Add salt at the table, if necessary.

**NOTE: I added all the veggies at the same time so the zucchini would be more tender and the artichoke hearts would be mixed in...up to you though!