Summary

Ingredients

• 1 onion (s), chopped
• 300 g quinoa
• 1 packet tomatoes, happened
• 1 hot pepper
• 1 can kidney beans
• 600 ml vegetable stock
• 1 zucchini
• 150 g peas, fresh or frozen
• 1 can artichoke hearts, drained, quartered
• some saffron or turmeric
• Paprika powder
• cumin
• Cayenne pepper
• salt

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Instructions

1. Wash the quinoa several times and drain well. Sweat the onion until translucent, add the quinoa and saffron (or cheaper turmeric for the yellow color) and stir-fry for 2 minutes.
2. Add paprika powder, cumin, cayenne pepper, tomatoes, peppers, kidney beans and vegetable stock. Bring to the boil and simmer covered for 15 minutes. Add more liquid if necessary.
3. Halve the zucchini lengthways and then cut into slices, add and cook for another 5 minutes. Then add the peas and cook again for about 5 minutes until the liquid has evaporated. Place the artichoke hearts on top and serve. If necessary, add salt.