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Reverse Your Fatty Liver Vegan Gluten Free Quinoa Paella

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Servings 6

Ingredients
  

  • 2 tbsp Bragg Organic Extra Virgin Olive Oil
  • 1 large vidalia or other sweet onion chopped
  • 2 cloves garlic, sliced
  • 1 tsp salt, divided
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 tbsp tomato paste
  • 12 asparagus, trimmed and cut in to small pieces
  • 1/2 cup broccoli, chopped
  • 1 ½ cups uncooked quinoa, rinsed
  • 1 tsp sweet paprika
  • 1/4 tsp black pepper
  • 1 ½ cups vegetable broth
  • chopped parsley for garnish
  • 1/2 cup water or vegetable broth

Instructions
 

  • Heat oil in an oven safe 12 inch, deep round pan.
  • Saute onions and garlic on medium heat, stirring frequently.
  • Add peppers and 1/2 tsp of salt and cook for 15 minutes stirring regularly. If peppers begin to burn, add a couple tablespoons of water until peppers are cooked.
  • Add tomato paste, asparagus, and broccoli and cook for 3 minutes.
  • Add quinoa, paprika, remaining salt, and pepper to the vegetables and mix for 5 minutes.
  • Add the vegetable broth and bring mixture to a boil.
  • After bringing to a boil, lower heat and simmer, uncovered for 25 minutes.
  • If liquid cooks off too fast, add 1/4 cup of additional liquid.
  • Preheat oven to 375°F.
  • Add 1/2 cup of water or vegetable broth to pan and mix.
  • Taste and adjust seasoning, then put the pan in the oven and bake for 10 minutes.
  • Garnish with parsley and serve.