Soyrizo & Quinoa Paella

This vegan version of a Spanish favorite is packed with protein and full of delicious flavor! A great dish to share with family or friends.

Course Main Course

3 cups quinoa, cooked
6 oz (1/2 pack) Soyrizo I used Trader Joe's Soy Chorizo, or use another bread with the same grainy (or "meaty") texture.
1 1/2 cups artichoke hearts I used frozen artichoke hearts from Trader Joe's, but canned or jarred are also fine so long as the are in water and NOT marinated. Defrost if frozen. Drain liquid if canned or jarred.
1 cup chickpeas, cooked (canned are fine but make sure to drain and rinse)
1 cup peas, frozen
8 oz Baby Bella mushrooms, sliced
2 small - medium tomatoes, diced (I used vine-ripened tomatoes)
1 red or yellow bell pepper, sliced (I used half a red and half a yellow)
1/2 yellow onion, sliced
1/3 cup fresh parsley (curly), chopped plus more for topping
2 Tbsp olive oil
1 Tbsp fresh lemon juice
1/2 Tbsp garlic, minced
small pinch Spanish saffron threads
1/2 tsp paprika
1/4 tsp thyme, dried
3/4 tsp sea salt or to taste
6 lemon wedges for serving

Using a mortar and pestle, grind together the saffron, paprika, and thyme. Alternatively, use the back of a spoon to break up/grind the saffron threads. Set aside.
Heat olive oil, over medium heat, in a deep, large skillet. Add onion, bell pepper, and garlic. Sauté until soft, about 6 minutes.
Add Soyrizo, and stirring frequently, cook until browned, about 4 minutes.
Add tomatoes, parsley, spice blend, and lemon juice to your skillet. Stir, cover, and turn heat down to medium-low. Leave with lid on for 3 minutes.
Add peas, chickpeas, and artichoke hearts. Turn heat back up to medium, stir, and cook until everything is heated through.
Turn heat back down to medium-low, stir in quinoa and sea salt. Cook until quinoa is heated.
To serve, divide into 4-6 serving bowls or deep plates. Sprinkle with parsley and garnish with a lemon wedge (squeeze on lemon before eating). Enjoy!