Ingredients

The following ingredients have 6 Servings
  • 1 onion (chopped)
  • 3 cloves garlic (minced)
  • 1 1/2 cup quinoa
  • 1/4 teaspoon saffron (crushed)
  • 2 teaspoons Spanish smoked paprika
  • 1/2 teaspoon ground cumin
  • dash cayenne
  • 1 14-ounce can diced tomatoes
  • 1 red or yellow bell pepper (chopped)
  • 1 14-ounce can light red kidney beans (rinsed and drained)
  • 2 3/4-3 cups vegetable broth
  • 2 medium zucchini (halved lengthwise and sliced)
  • 1 cup fresh or frozen peas
  • 1 can artichoke hearts (rinsed and cut into quarters)

Instruction

  • Put the quinoa into a large bowl. Cover with water and stir well to wash the grain. Pour off the water and then repeat the washing process. You may also put the quinoa into a fine mesh strainer and rinse thoroughly.
  • Sauté onion and garlic in a deep non-stick skillet with a little water until soft. (I use my deep, 13-inch saute pan for this.) Add the quinoa and saffron and cook, stirring, for another 2 minutes. Add paprika, cumin, cayenne, tomatoes, peppers, beans, and 2 3/4 cups vegetable broth. Bring to a boil, reduce heat to very low, and cook covered for 15 minutes.
  • After 15 minutes, check to see if more broth is needed. If it looks dry, add the remaining vegetable broth. Place the zucchini on top of the quinoa and re-cover. Cook for about 5 more minutes, until quinoa is done. Remove the cover, stir in the peas, and cook uncovered until peas are warm and all liquid is absorbed, about 5 minutes. Arrange the artichoke hearts on the top and serve. Add salt at the table, if necessary.