One-Pot Spanish Quinoa

Steps

1. In a large skillet, warm olive oil over medium heat. Add the onion, garlic, smoked paprika, cumin, oregano, cayenne and salt. Cook for about 3 minutes, until onion is translucent.
2. Next add the rinsed quinoa, diced tomatoes (with their juices), drained chickpeas, and vegetable broth. Bring to a low boil, cover with a lid and cook for about 20-30 minutes, stirring intermittently. When it's finished the quinoa will be soft and most of the liquid will have absorbed.
3. Lastly, stir in the artichoke hearts until heated through. Remove from heat and squeeze fresh lemon juice over top. Garnish with fresh parsley, serve and enjoy!