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Gluten-Free Spanish Quinoa Paella

Known all over the world, Paella is a popular Spanish dish usually made with arborio rice. Our gluten-free version is a tasty and healthy twist to this Spanish classic.
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Servings 4 people
Calories 422 kcal


  • 2 tbsp olive oil extra virgin
  • 1 sweet onion large, diced
  • 2 garlic cloves sliced
  • 1 tsp salt divided
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 2 tbsp tomato paste
  • 1 1/2 cups quinoa uncooked, rinsed
  • 1 tsp sweet paprika
  • 1/4 tsp black pepper
  • 1 1/2 cups water with 2 tsp vegetable bouillon powder
  • 1/2 cup vegetable broth or water
  • 1 tbsp parsley chopped, for garnish
  • 3/4 cup green beans
  • 3/4 cup eggplants chopped
  • 3/4 cup chickpeas cooked
  • 1 tomato diced
  • 1/2 tbsp turmeric ground


  • In a nonstick frying pan warm the olive oil and stir in the diced onion, garlic cloves and two of the peppers. 
  • Add the diced eggplants, green beans, tomato pieces and chickpeas. 
  • Cook for 5 minutes and stir in the quinoa.
  • Season with salt and pepper to taste, tomato paste, sweet paprika, and ground turmeric. 
  • In a large jar mix the water with the bouillon powder then pour it into the pan with the vegetable broth. 
  • Mix everything together and pour the whole mixture into a casserole pan. 
  • Bake in an already heated oven at 350 F or 180 C degrees for about 25 minutes. 
  • When the quinoa absorbs all the liquid the quinoa paella is done and ready to be enjoyed. 
  • Preheat over to 350 F (or 180 C)


Sodium: 785mgCalcium: 92mgVitamin C: 108mgVitamin A: 1927IUSugar: 10gFiber: 11gPotassium: 952mgCalories: 422kcalSaturated Fat: 2gFat: 12gProtein: 14gCarbohydrates: 66gIron: 5mg
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