Ingredients
- 1 cup vegetable stock
- 1 cup quinoa rinsed well
- 1 leaf bay leaf
- ½ tablespoon turmeric
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon olive oil
- 1 teaspoon lemon rind finely diced
- 1 tomato finely chopped
- 1 can artichoke hearts 15oz can - drained and quartered
- 1 red onion diced
- ½ cup black olives pitted
- ¼ cup currants
- 1 bunch fresh mint leaves chopped for garnish
Servings: servings
Units:
Instructions
- Prepare your mise en place.
- In a small saucepan, combine stock, quinoa, bay leaf, turmeric, salt, pepper and olive oil. Stir in lemon rind and cover.
- Bring pot to a boil, then lower heat and simmer until water is absorbed, about 15 to 20 minutes.
- Turn off heat. Add tomato, artichokes, onion, olives and currants, mix well to combine.
- Top with mint and serve.
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