Step 1

Heat olive oil in an ovenproof 12 inch deep round pan. Saute onions and garlic over medium heat for 4 minutes, stirring often. Add diced peppers and 1/2 tsp of the salt and continue cooking for 15 minutes, stirring often.  If peppers look like they may start to burn add 2-3 tablespoons of water at a time until peppers are cooked.

Step 2

Add tomato paste and asparagus, mix well and cook for another 3 minutes.

Step 3

Add quinoa, paprika,  the remaining 1/2 teaspoon of salt and pepper and saute with the vegetables for about 5 minutes, stirring constantly. Add 1 1/2 cups of water and bouillon or vegetable broth.  Bring to a boil, lower heat and simmer, uncovered, for 25 minutes. Watch the quinoa paella, if you feel the water or broth if cooking too fast and the dish may burn, just add more water 1/4 cup at a time.

Step 4

While que quinoa cooks preheat the oven to 375F

Step 5

Add 1/2 cup of water or vegetable broth to the pan, mix well, taste and adjust seasoning to your taste and transfer the pan to the oven.

Step 6

Bake for 10 minutes. Garnish with parsley and cooked or raw lemon slices before serving