2 cups water

1 teaspoon Minor's Roasted Mirepoix Flavor Concentrate

1 cup quinoa, rinsed

1 bay leaf

½ teaspoon turmeric

¼ teaspoon pepper

1 tablespoon olive oil

⅛ teaspoon dried lemon granules, crushed

1 large tomato, peeled and finely chopped

1 (9-ounce) package frozen no-salt-added artichoke hearts, thawed and quartered

1 small red onion, diced

½ cup canned pitted black olives, rinsed and drained

¼ cup currants

• In a large, deep nonstick sauté pan over medium heat, combine the water, flavor concentrate, quinoa, bay leaf, turmeric, pepper, olive oil, and lemon granules. Cover and simmer for 15 to 20 minutes, until the water is absorbed.

• Remove from heat. Remove and discard the bay leaf, then add the tomato, artichokes, onion, olives, and currants; stir to combine. Serve immediately.

Quinoa Primer

Quinoa is a South American high-protein grain that is considered a complete protein because it contains all 8 essential amino acids. The tiny round “granules” make an excellent reduced-carb rice substitute. It cooks in about half the time of rice.