National Quinoa Day

by Tess Donelon

If you take a look at all of the grain-based recipes that exist, more often than not you’ll find the list dominated by white and brown rice–but why not quinoa? Quinoa is more than just a healthy substitute, it delivers more protein and fiber than your usual favorites by a long shot. Even healthy brown rice can’t compete, and that’s saying something.

Whether you’re making homemade risotto, a colorful burrito bowl, or even fried rice, try switching it up and opting for this light, fluffy, ancient grain instead. Plus, it only takes 15 minutes to cook as opposed to the usual 45 for rice!

We are happy to share two delicious recipes: from Ancient Harvest: Vegan Quinoa Paella and Quinoa Protein Burrito Bowl. The Vegan Quinoa Paella combines the beauty of colorful vegetables with the savory flavor of classic paella, while the Quinoa Protein Burrito Bowl can be completely customizable to your tastes, except this time, with the addition of quinoa, it’s all the more healthy.

Who knows, you might find your new favorite grain!

Vegan Quinoa Paella

  • 1 1/2 cups Ancient Harvest Traditional Quinoa
  • 1 can chopped tomatoes
  • 1/2 cup frozen peas
  • 1 red pepper
  • 1 cup chopped mushrooms
  • 1 can artichoke hearts
  • 1 cup chopped carrots
  • 1 small onion
  • 3 cloves minced garlic
  • 3 cups vegetable broth
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • 1/2 tbsp paprika
  • 1 tbsp saffron
  • Optional: 1/2 tbsp turmeric
  • salt to taste
  • lemon, parsley, and olives to top

1. Heat your shallow paella pan or skillet on medium heat and add the olive oil, onion, and garlic.
2. Add the chopped carrot and chopped pepper, along with one cup of vegetable broth.
3. Add the sliced mushrooms and artichoke hearts (cut those in half).
4. Add the peas, tomatoes, tomato paste, and stir.
5. In a small bowl, mix the saffron with 1-2 tablespoons of vegetable broth.
6. Add the quinoa to the pan, along with the saffron, paprika, turmeric, and salt.
7. Give the paella one last stir to make sure the ingredients are evenly distributed. After this, DO NOT stir again!
8. Cover the paella and cook it on high heat for 7 minutes. Then lower the heat to low/medium and cook for another 10 minutes.
9. Finally, remove your paella from the heat. Top with fresh parsley, olives, and lemon wedges.

Quinoa Protein Burrito Bowl

  • 1 Tbsp olive oil, divided
  • 1 red bell peppers, thinly sliced
  • 1 yellow bell peppers, thinly sliced
  • 1 large red onion, thinly sliced
  • 1 cup Ancient Harvest Inca Red Quinoa, cooked according to package instructions
  • 1 can black beans, drained and rinse
  • 1 tsp garlic, minced
  • ¼ cup of water
  • ½ tsp cumin
  • ½ tsp ground coriander
  • ½ tsp chili powder
  • Salt, to taste
  • 1 Tbsp lime juice
  • ¼ cup cilantro, finely chopped
  • Limes in quarter
  • 3 jalapenos, sliced thinly (optional)
  • 1 avocado thinly sliced
  • 1/4 cup cotija

1. Heat 1 teaspoon of olive oil in a medium pan over medium heat.
2. Add the onion and the bell peppers cook for 10 – 15 minutes, stirring occasionally, until caramelized.
3. Turn heat down if browning too quickly. In a different pan (if you have one, if not use the same pan), heat 1 teaspoon of olive oil over medium heat and cook the jalapeños on each side for a couple minutes. Leave in the pan until ready to use.
4. Meanwhile, cook quinoa according to package instructions. Keep covered once done.
5. Heat the last teaspoon of olive oil in small pot over medium heat.
6. Add garlic and stir for about 1 minute. Add in the beans, ¼ cup of water, cumin, ground coriander, chili powder and salt to taste. Simmer for 5 minutes, stirring frequently.
7. Fluff quinoa with a fork and stir in cilantro, lime juice, and salt to taste.
8. Serve quinoa topped with onions, bell peppers, beans, jalapenos, avocado, cotija, limes.

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