VEGETARIAN AND VEGAN RECIPES

RAFAEL’S QUINOA VEGETABLE PAELLA

INGREDIENTS:

·         1 Onion, chopped ·         3 Garlic Cloves, minced ·         1½ cups Quinoa ·         ¼  tsp Turmeric, ground ·         2 tsp. Smoked Paprika (Spanish) ·         ½ tsp Cumin, ground ·         1 dash Cayenne ·         1¾ cups Tomatoes, diced ·         1 Yellow Bell Pepper &/or Red, chopped ·         1¾ cups Red Kidney Beans, cooked, rinsed and drained ·         3 cups Vegetable Broth  *KOSHER* ·         2 Zucchini, medium, halved lengthwise / sliced ·         1 cup Peas, frozen&/or fresh ·         1 can Artichoke hearts, rinsed / cut into quarters *KOSHER*

DIRECTIONS:

1.    Put the quinoa into a fine mesh strainer and rinse thoroughly.   2.    Sauté onion and garlic in a deep 12” sauté skillet with a little water until soft.   3.    Add the quinoa and turmeric and cook. 4.    Stir for another 2 minutes. 5.    Add paprika, cumin, cayenne, tomatoes, peppers, beans, and 2¾ cups vegetable broth. 6.    Bring to a boil. 7.    Reduce heat to very low. 8.    Cook covered for 15 minutes.  9.    After 15 minutes, check to see if more broth is needed. 10. If it looks dry, add the remaining vegetable broth. 11. Place the zucchini on top of the quinoa and re-cover. 12. Cook for about 5 more minutes, until quinoa is done. 13. Remove the cover. 14. Stir in the peas. 15. Cook uncovered until peas are warm and all liquid is absorbed ~ 5 minutes. 16. Arrange the artichoke hearts on the top and serve. 17. Add salt at the table, if desired. YIELDS: 6 servings. Source: Rabbi Alan Ira Silver