1 Cup of uncooked rinsed quinoa
2 Cups Chicken broth
1 Tsp Olive Oil
2 Cloves Minced Garlic
2/3 Cup diced sun dried tomatoes
1 tsp dried oregano
1/2 tsp pepper
1/2 tsp crushed red pepper flakes
Sea salt to taste
1 small can of artichoke hearts drained
Combine quinoa and broth, bring to a boil and cover.
In the meantime, combine all other ingredients to “sautée”.
When quinoa has finished cooking through, combine the sautéed mixture. Let rest and then serve. I will mix in either grilled or canned chicken at the end as well for additional protein.