Quinoa Paella

📝 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

👨‍🍳 Instructions

1. 1Put 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.
2. 2Heat 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.
3. 3Stir 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.
4. 4Meanwhile, 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.
5. 5Remove 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.
6. 6Note: 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.