Put the quinoa into a fine mesh strainer and rinse
Sauté onion and garlic in a deep 12” sauté skillet
with a little water until soft.
Add the quinoa and turmeric and cook.
Stir for another 2 minutes.
Add paprika, cumin, cayenne, tomatoes, peppers, beans,
and 2¾ cups vegetable broth.
Bring to a boil.
Reduce heat to very low.
Cook covered for 15 minutes.
After 15 minutes, check to see if more broth is
If it looks dry, add the remaining vegetable broth.
Place the zucchini on top of the quinoa and re-cover.
Cook for about 5 more minutes, until quinoa is done.
Remove the cover.
Stir in the peas.
Cook uncovered until peas are warm and all liquid is
absorbed ~ 5 minutes.
Arrange the artichoke hearts on the top and serve.
Add salt at the table, if desired.