Quinoa Paella

Name: Quinoa Paella
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 Servings
Ingredients: 1/2 teaspoon saffron threads; 2 cups quinoa; 8 boneless, skinless chicken thighs; 1 teaspoon smoked paprika; 2 tablespoons olive oil; 12 oz. regular or spicy sausage (chorizo flavored is ideal), sliced; 5 cloves garlic, coarsely chopped; 2 red peppers, chopped; 1 onion, roughly chopped; Salt and pepper; 2 tomatoes, diced or 1 can diced tomatoes; 4 cups chicken stock or water; 1/2 head cauliflower cut into florets; 2 tablespoons parsley

Author:
Publish date:: Mar 23, 2014

Paella is traditionally made with rice and seafood and meat, but for Passover I made it with quinoa, sausage and chicken and it was healthy and delicious. It is often made with chorizo, but you can use any sausage you can find.

50minDuration
30minCook Time
20minPrep Time
8 ServingsServings

Ingredients

1/2 teaspoon saffron threads
2 cups quinoa
8 boneless, skinless chicken thighs
1 teaspoon smoked paprika
2 tablespoons olive oil
12 oz. regular or spicy sausage (chorizo flavored is ideal), sliced
5 cloves garlic, coarsely chopped
2 red peppers, chopped
1 onion, roughly chopped
Salt and pepper
2 tomatoes, diced or 1 can diced tomatoes
4 cups chicken stock or water
1/2 head cauliflower cut into florets
2 tablespoons parsley

Preparation

Put saffron in ¼ cup hot water, let sit 15 min. Rinse quinoa in a fine mesh colander under cold running water until water runs clear, about 10 minutes. Transfer to a bowl, cover with cold water and soak 15 minutes; drain and set aside.
Heat a deep wide pan over medium-high heat. Add the quinoa and toast, stirring, until beginning to golden, 15-20 minutes. Transfer to a bowl and set aside. Season chicken with salt and pepper and paprika. Add 1 tablespoon oil to the pan and then add the chicken. Brown on both sides and remove to a plate. Add sausage, brown and remove to a plate. Add the other 1 tablespoon oil to the pan and then add garlic, peppers, onion, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
Stir in reserved quinoa, reserved saffron in water, tomatoes, and stock. Place chicken and sausage on top. Bring to a boil, reduce heat to low and cook until liquid is slightly reduced, 15 -20 minutes.
Meanwhile, place the cauliflower on a baking sheet and toss with a little bit of oil. Roast in a 400 degree oven for about 30 minutes. Sprinkle with salt to taste.
Remove the paella from heat, top with cauliflower and mix in a bit and cover with a clean kitchen towel; let sit for 10 minutes. Uncover, season with salt and pepper and top with parsley and serve in the pan.

Note: This dish reheats well. Some consider saffron to be kitniyot, it adds a nice complexity to this dish, but it can be left out on Passover.