| Servings |
Ingredients
- 3/4 cup quinoa uncooked, rinsed
- 2 cups vegetable broth low sodium
- 2 cloves garlic minced
- 3/4 cup sun-dried tomatoes packed in olive oil, diced
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes
- 1 can small artichoke hearts drained and quartered
Ingredients
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Instructions
- In a large saucepan add rinsed quinoa and vegetable broth, cover and bring to a boil.
- Reduce heat to simmer and cook 15 minutes or until liquid is absorbed.
- In the meantime, over medium heat add olive oil to a medium skillet, add sun-dried tomatoes and garlic and sauté one minute.
- Add oregano, black pepper, red pepper flakes, salt and artichokes and sauté one additional minute.
- Turn off heat and leave skillet on burner while the quinoa is cooking.
- When quinoa has absorbed the broth, add sun-dried tomatoes and artichoke mixture, toss to combine.
- Cover and allow to rest 5 minutes.
- Serve and enjoy!
Recipe Notes
Nutrition per Serving:
- Calories: 195
- Fat: 2g
- Sodium: 138mg
- Carbohydrate: 38g
- Fiber: 9g
- Protein: 9g
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