INGREDIENTS
1 tbsp
extra virgin olive oil
1
small yellow onion, finely chopped
3 cloves
garlic, minced
2 tsp
smoked paprika
1 tsp
cumin
1 tsp
oregano
1/4 tsp
cayenne pepper
1/2 tsp
fine sea salt
1 cup
uncooked quinoa, rinsed
1 15 ounce can
diced tomatoes
1 15 ounce can
chickpeas, drained and rinsed
2 cups
vegetable broth
1 15 ounce can
quartered artichoke hearts water, drained
juice of 1 lemon
fresh parsley for serving