Tempeh and Quinoa Paella ( E2 / McDougal )
1 small red onion, minced
2 cloves of garlic, minced
1 cup of Quinoa, rinsed, drained
1 tbs. smoked paprika
1 salt & pepper to taste
2 cups of vegetable stock
1 red bell pepper, roasted, sliced into strips
1/2 cup of broccoli florets
3 artichoke hearts, drained and sliced
15 oz. can chickpeas, drained and rinsed (optional)
8oz. Tempeh, cubed (Use black eyed pea Tempeh to make this recipe soy-free)
1 tsp. sesame seeds
1 tbs. parsley, chopped
2 tbs. almonds or pine nuts
1. In a large saute pan (or paella pan if you have one) over medium-low heat, add a splash of vegetable stock and sweat the onion for 3-4 minutes, then add the garlic and saute for an additional 1-2 minutes.
2. Add the rinsed quinoa, and saute for another 2-3 minutes. Add the paprika, salt and pepper, stir to combine, and add 1 1/2 cups of stock. Bring to a boil, then reduce to a simmer until the quinoa is just about cooked (about 10-12 minutes).
3.While the Quinoa is cooking, in a separate pan lightly saute the Tempeh in vegetable stock with sesame seeds and garlic until tender and fragrant.
4. Add the red bell pepper strips, green beans, chickpeas, artichoke hearts and tempeh on top of the quinoa and cook for another 2-3 minutes until they are heated through.
5. Garnish with the almonds and parsley, and serve either traditionally at the table in the paella pan, or separately on a plate.
I have to say I was shocked by how good this recipe turned out. With no oil and no sugar, tempeh and quinoa paella is a very healthy dish that really packs in the flavor.