Vegetarian Quinoa Paella

Ingredients for 4 servings:

• 1 onion(s), chopped
• 300g quinoa
• 1 pack of tomatoes, pureed
• 1 Pepper
• 1 can kidney beans
• 600 ml vegetable stock
• 1 zucchini
• 150 g peas, fresh or frozen
• 1 can artichoke hearts, drained, quartered
• some saffron or turmeric
• Paprika powder
• cumin
• Cayenne pepper
• Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Wash the quinoa several times and drain well. Sauté the onion until translucent, add the quinoa and saffron (or cheaper turmeric for the yellow color) and cook for 2 minutes, stirring. Add the paprika, cumin, cayenne pepper, tomatoes, chili peppers, kidney beans, and vegetable stock. Bring to a boil, then simmer covered for 15 minutes. Add more liquid if necessary. Halve the zucchini lengthwise, then slice it, add it, and cook for another 5 minutes. Then add the peas and cook for about 5 minutes, until the liquid has evaporated. Place the artichoke hearts on top and serve. Add more salt if desired.