Ingredients
- 2 cups vegetable broth low sodium
- 1 cup quinoa
- 1 bay leaf
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon olive oil extra virgin
- 1 lemon zested
- 1 15 ounce can artichoke hearts drained, rinsed and quarted
- 1/2 red onion diced
- 1/2 cup black olives pitted and halved
- 1/4 cup currants
- 1 bunch mint leaves chiffonade; for garnish
Servings: servings
Units:
Instructions
- Prepare your mise en place.
- In a small saucepan, combine broth, quinoa, bay leaf, turmeric, salt, pepper, olive oil and lemon zest.
- Bring to a simmer. Cover and cook until water is absorbed, about 15 to 20 minutes.
- Turn off heat. Fold in artichokes, onion, olives and currants.
- Garnish with mint. Enjoy!
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