Ingredients
- 2 cups vegetable broth
- 1 cup quinoa, rinsed well
- 1 bay leaf
- 1/2 teaspoon turmeric
- 1 teaspoon salt and pepper
- 1 tablespoon olive oil
- 1 teaspoon preserved lemon rind, finely diced
- 1 tomato, finely chopped
- 1 (15-ounce) can artichoke hearts in water, drained and quartered
- 1/2 red onion, diced
- 1/2 cup black olives, pitted
- 1/4 cup currants
- Fresh mint leaves, for garnish
Directions
In a small saucepan, combine broth, quinoa, bay leaf, turmeric, salt, pepper and olive oil in a saucepan. Stir in preserved lemon and cover. 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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By carolyn.rachel
Jupiter, FL
on April 11, 2012
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So yummy! Loved it! Definitely a new favorite!
By MrandMrsDavis
Loveland, CO
on February 06, 2011
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This was awesome. WE followed the suggestion of another reviewer and used the peel cooked in the quinoa then pulled it out - made it more subtle. We also added the currents to the quinoa cooking about midway through its cook time. We like our currents and raisins to plump up. This paired really well with a greek style pork tenderloin. I think this recipe could stand on its own as a vegatarian dish - maybe add some black beans.
By chipsy
Prague, Czech R...
on September 16, 2010
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This dish is super easy and completely delicious. I've never made quinoa before and I'm so glad I tried it. I'll make this dish again for sure.
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