Ingredients Jump to Instructions ↓

  1. 1 onion , chopped

  2. 3 cloves garlic , minced

  3. 1/2 cup quinoa

  4. 1/4 teaspoon saffron , crushed

  5. 2 teaspoons Spanish smoked paprika

  6. 1/2 teaspoon ground cumin

  7. dash cayenne

  8. 1 14-ounce can diced tomato es

  9. 1 red or yellow bell pepper , chopped

  10. 1 14-ounce can light red kidney beans, rinsed and drained

  11. 3/4 - 3 cups vegetable broth

  12. 2 medium zucchini , halved lengthwise and sliced

  13. 1 cup fresh or frozen pea s

  14. 1 can artichoke hearts, rinsed and cut into quarters

Instructions Jump to Ingredients ↑

  1. 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.

  2. Sauté onion and garlic in a deep non-stick skillet with a little water until soft. (I use my inconveniently-named “chicken fryer” 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.

  3. 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.


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