Chef Ricardo Cardona’s Quinoa Paella

Quinoa Paella

  • 1 cup red quinoa
  • 1 cup white quinoa
  • 1/2 cup red onion
  • 1 tablespoon garlic chopped
  • 1/2 cup asparagus
  • 1/2 cup French green beans
  • 1 cup baby kale
  • 1 cup green lentil
  • 1/2 cup garbanzo
  • 1 tablespoon cilantro
  • 1 red pepper, diced
  • 1 cup scallions
  • 1 cup coconut milk
  • 1/3 cup shredded sweet coconut
  • 1 teaspoon ginger, peeled and chopped

In a hot pan, put all vegetables except baby kale first and sautéed until stir-fry with coconut oil. On a separate pot, place 4 cups of water with salt to taste until boiling point. rinse and wash quinoa before placing in boiling water. add quinoa to boiling water and wait 5 mins until quinoa pops. drain and chill quinoa. add to sautéed vegetables and mix all together. add baby kale last. Serve on a plate.

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