HOLISTIC CHEF EDDIE'S TIP OF THE DAY #58

I was in Spain in the early 1980's and became acquainted with Spanish cuisine.  One of the dishes that really stuck with me was Paella.  Today I'm featuring ​GARBANZO AND QUINOA PAELLA.  It is so easy toward the last 5-8 minutes to add Shrimp to round it out for non vegetarians.  I am targeting as many people as I can so you don't have to keep this recipe Vegan if you choose not to.  Also instead of rice, how about using Quinoa?  Mix it up.  Try something new.  If you are Vegan, the Garbanzo Beans are high in protein.  3 1/12 ounces contain over 19 grams of protein and the same amount in ounces of Quinoa has over 13 grams of protein.  Who ever put the idea that you only have to eat animal products in someone's head to get protein.  Folks protein is in almost everything you eat from vegetables to fruits to legumes to grains.  I am not Vegan and prefer to include Shrimp, Chicken and Beef chunks into my Paella.  This recipe is Vegan and as I said in order to reach as many people as I can with healthy tips and recipes, I leave the door wide open to add anything you choose.  The basic recipe is here for you.  SALUD!!!!

         GARBANZO AND QUINOA PAELLA

1/2 Dry White Wine
1 Tablespoon Saffron Threads
3 Tablespoons Extra Virgin Olive Oil
1 - 32 ounce can Roasted Diced Tomatoes 
1 medium Sweet Onion, chopped
4 cloves Garlic, minced
2 - 3cups Crimini Mushrooms (or you can mix it up using some chopped Portabellas, White, Oyster, Shitake etc.  Be creative.) I love mushrooms and the more the better.
1 cup Baby Green Peas
1 cup Quinoa
3 Tablespoons Braggs Liquid Amino
3 cups loosely packed Spinach
Salt and Pepper (to taste)
1 - 15 ounce can Garbanzo Beans
1 1/2 cups Vegetable Broth

1)  Combine the White Wine and Saffron in a medium bowl and let it stand until you are ready to use it.  If you can't get Saffron, substitute it with 1/2 teaspoon paprika and 1/4 teaspoon turmeric.  Very flavorful but I encourage you to stick with Saffron.  It has a unique flavor.
2)  Heat the oil in a large nonstick skillet over medium heat.  Add the Tomatoes, Onion and Garlic to the skillet and cook stirring often for about 7-10 minutes.  
3)  Increase the heat to medium high and add the mushrooms.  Cook an additional 3-5 minutes.  
4)  Stir in the wine and Saffron mixture and bring to a boil stirring constantly.  Add the Garbanzo Beans and the uncooked Quinoa.  Reduce the heat to medium low and cook, stirring occasionally, until the liquid is reduced to about half.  This will take about 3 minutes. 
5)  Stir in the Vegetable Broth, Braggs, and Pepper.  Braggs has a salty taste since it is pure soy sauce and gluten free.  Cook for 20 minutes until the Quinoa is tender.  
6)  Stir in the Spinach leaves and Baby Peas  into the Paella, cover, and cook an additional 2 - 3 minutes.  When cooking the additional 2 - 3 minutes, it is the time to add the shrimp, etc.  Enjoy this filling dish. Adjust the seasonings and add Salt and Pepper to taste.   OLE !!!!

NOTE:  If you are KETO and don't eat grains or limit your grains, there is a substitute called Miracle Rice and has zero net carbs.