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Categories:
vegetable broth quinoa bay leaf turmeric salt olive oil lemon rind tomato water red onion black olives currants mint
Viewed: 84 - Published at: 5 years agoIngredients
- 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
Method
- 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.
