INGREDIENTS

1 red onion, chopped
2 garlic cloves, minced
1 teaspoon sea salt, divided
3 bell peppers (for best results, use at least two different colors — we used red and orange)
2 tablespoons tomato paste
1 dozen asparagus, both the tips and stalks, chopped
1 1/2 cups uncooked quinoa
1 teaspoon paprika
1/4 teaspoon black pepper
pinch or two of cayenne pepper powder (optional — we like a bit of spice)
2 cups vegetable broth
chopped parsley and sliced lemons for garnish
olive oil for frying

INSTRUCTIONS

Fry the chopped onions and minced garlic in olive oil for 2-3 minutes. Make sure you use a large frying pan, as you’ll be utilizing a lot of ingredients!

Add the chopped peppers and 1/2 teaspoon salt and continue frying them at medium heat for about 15 minutes. Stir constantly, and make sure the peppers don’t burn!

Add the tomato paste and asparagus, and keep frying for 3 more minutes.

Add the quinoa, paprika, black pepper, 1/2 teaspoon of sea salt, and optional cayenne pepper powder. Keep stirring for 3-5 more minutes. Be patient! The results will be well worth it.

Add 1 1/2 cups of the vegetable broth, and save the other 1/2 cup for later. Bring the contents of the pan to a boil, turn the heat down to low, and simmer uncovered for about 25 minutes. If the vegetable broth starts to evaporate before then, add a little bit more, about 1/4 cup at a time.

Remove the pan from your stovetop and pour its contents into an 8X10 pan. Pour in the other 1/2 cup of vegetable broth, and mix it in thoroughly. For extra pizzazz, arrange some sliced lemons on top.

Bake at 375 degrees for 10-15 minutes until the broth evaporates. Remove the paella from your oven, garnish with chopped parsley, and eat right away!

Makes 4 ample servings, or 6 if you and your guests aren’t too hungry. It’s easy to devour this dish in one sitting, but feel free to refrigerate leftovers for up to three days. You may find yourself sneaking over to your refrigerator for a snack later in the evening. Yes, this paella is really that good! Enjoy!