One-Pot Spanish Quinoa
Servings: 4 servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon fine sea salt
- 1 cup uncooked quinoa rinsed
- 1 15-ounce can diced tomatoes
- 1 15-ounce can chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1 15-ounce can quartered artichoke hearts water, drained
- juice of 1 lemon
- fresh parsley for serving
Instructions
- In a large skillet, warm olive oil over medium heat. Add the onion, garlic, smoked paprika, cumin, oregano, cayenne and salt. Cook for about 3 minutes, until onion is translucent.
- Next add the rinsed quinoa, diced tomatoes (with their juices), drained chickpeas, and vegetable broth. Bring to a low boil, cover with a lid and cook for about 20-30 minutes, stirring intermittently. When it's finished the quinoa will be soft and most of the liquid will have absorbed.
- Lastly, stir in the artichoke hearts until heated through. Remove from heat and squeeze fresh lemon juice over top. Garnish with fresh parsley, serve and enjoy!