vegetarian paella

By Jody

Ingredients

• 4 T evoo
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 1/2 tsp paprika
• 1 1/2 c quiona, cooked
• 3 3/4 c veggie stock
• 3/4 c dry white wine
• 14oz can tomatoes, plus juice, chopped
• 1 T tomato paste
• 1/2 tsp tarragon
• 1 tsp basil
• 1 tsp oregano
• 1 red pepper, chopped
• 1 green pepper, chopped
• 3 stalks celery, chopped
• 3 c mushrooms, washed and sliced
• 1/2 c chinese pea pods, cut into halves
• 2/3 c frozen peas
• 1/2 c almonds, chopped
• salt and pepper

Details

Servings 4

Preparation

Step 1

heat the oil and fry the onion and garlic until soft. add paprika and quinoa and continue to cook for 4-5 minutes. stir occasionally. add stock, wine, tomatoes, tomato paste and herbs and simmer for 10-15 minutes. add pepper, celery, mushrooms and pea pods . add peas, nuts and seasoning to taste. heat through and place on serving dish. sprinkle the parsley over the top.