Vegetarian Quinoa Paella

Sauté onion and garlic in a deep non-stick skillet with a little (2 tsp) extra virgin olive oil until soft. Add the quinoa and saffron and cook, stirring, for another 2 minutes.

Add paprika, cumin, cayenne, chili powder, tomatoes, peppers, beans, salt, and vegetable broth. Bring to a boil, reduce heat to very low, and cook covered for 15 minutes.

Place the zucchini on top of the quinoa and re-cover. Cook for about 5 more minutes, until quinoa is done. Remove the cover, stir in the peas, and cook uncovered until peas are warm and all liquid is absorbed, about 15 minutes.

Season with a few splashes of lemon juice, adjust spices and salt as needed, and stir in a few tbsp of sliced almonds. If you're using artichoke hearts and/or olives, arrange them on top and let them heat through for about 5 minutes before serving.

Serve each plate with a sprinkling of sliced almonds on top, parsley, and a wedge or a slice of lemon (if you want a bit more lemon flavor).