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Prep Time:
5m
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Cook Time:
35m
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Total Time:
40m
Ingredients
- 1 c Quinoa
- 1 3/4 c Chicken Broth
- 1 1/2 tsp. ground Cumin
- 1/2 tsp. Paprika
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1 can Artichoke Hearts, 14 oz., chopped
- 1 c Cherry Tomatoes, halved
- 1/2 English Cucumber (seeds removed, chopped)
- 1 Hass Avocado
- salt and pepper, to taste
- 4 romaine lettuce leaves
Instructions
- Put the spices, quinoa, and chicken broth in a pot and bring to a boil. Once boiling, lower the heat to a simmer and cover. Cook until the liquid is evaporated, about 25 minutes. Fluff the quinoa with a fork.
- Place all the veggies in a bowl and add the quinoa. Stir together. I sometimes like to add a squeeze of lemon juice at the end to brighten up the dish.
- Place in Romaine Lettuce "bowls" as pictured above!
