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Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon fine sea salt
  • 1 cup uncooked quinoa, rinsed
  • 1 (15-ounce) can diced tomatoes
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 cups vegetable broth
  • 1 (15-ounce) can quartered artichoke hearts water, drained
  • juice of 1 lemon
  • fresh parsley for serving
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