Hi Tim B., this post is for you!

You’ll notice that we are picturless (dishwise) for this wonderful recipe.

Why… you may ask?


One fine day, while the vegan hubby was communicating with a fellow artichoke loving friend, he mentioned that we would forward a recipe for a dish that I’ve made and that he loves.

I was so excited about this…

until I gave it a little thought…

I’ve been making this dish for many years but with brown rice (pre-lifestyle changing days) in lieu of quinoa. Now that I think in terms of finding the best ways to nourish the body, quinoa is often used as a substitute for other grains in many of my recipes. Make no mistake, there is nothing wrong with brown rice in this recipe; but, I can be dogmatic at times. I want the best, nutritionally speaking. And, quinoa tastes as good as the rice. Maybe even better! You will have to experiment with both and make your own decision.

Any who….

Here’s the problemo….

I haven’t made this dish with the idea of placing it on the blog.
Quinoa is difficult to capture on camera.
It just ain’t pretty.
And, this dish screams last place in the beauty pageant.


Prior to my blogging days, I rarely wrote anything down.

So, while I am confident of the ingredients section of the blog, I am less so with the directions section.
Basically, the area where I am iffy is in the amount of cooking time allowed once the quinoa is added. In general, quinoa cooks faster than rice.  My advice is to check the dish after 12 minutes and continue to check every few minutes thereafter.

Once I make the dish again, I will take pictures (oy) and solidify the directions.

1 medium onion, diced
2 cloves of garlic, minced
2/3 cups of peas (I use frozen most times)
1 cup green beans (same as above..frozen)
4-8 artichoke hearts, halved or 10-12 oz jar with brine
1 cup of quinoa (or 1 cup brown rice, if you are experimenting)
6 strands saffron, soaked in boiling water
8 oz tomatoes, canned (diced or crushed, I prefer crushed) or fresh (peeled and chopped)
1 tsp oregano
1 tsp thyme
2 tbsp fresh parsley
black pepper

juice of a lemon (a squirt or two)

Heat a little water (or 1-2 tsp of extra virgin olive oil, if you prefer) in a large saucepan and cook onion and garlic on medium-low heat for 4-5 minutes until soft. Add peas, beans and artichoke hearts. Stir and cook over very low heat for 5 minutes. Measure the presoaked quinoa and have ready twice the amount of boiling water. Soak the saffron in the boiling water. Add the quinoa to the pan and stir. Add the boiling water with saffron and the tomatoes, oregano, thyme, parsley and pepper. Bring to a boil and cook uncovered 15-30 minutes* or until the quinoa is cooked. Stir occasionally and adjust liquid if necessary. Add soysauce and lemon before serving (optional).

*If cooking with brown rice, adjust cooking time to 30-45 minute

Are there other grains you think would compliment this dish?….please comment…