Ingredients:

2 cups vegetable broth
1 cup quinoa, rinsed well
1 bay leaf
1/2 teaspoon turmeric
1 teaspoon salt and pepper
1 tablespoon olive oil
1 teaspoon preserved lemon rind, finely diced
1 tomato, finely chopped
1 (15-ounce) can artichoke hearts in water, drained and quartered
1/2 red onion, diced
1/2 cup black olives, pitted
1/4 cup currants
Fresh mint leaves, for garnish

recipe for cooking Recipe:

In a small saucepan, combine broth, quinoa, bay leaf, turmeric, salt, pepper and olive oil in a saucepan. Stir in preserved lemon and cover. simmer (means to cook over a low fire) until water is absorbed, about 15 to 20 minutes. Turn off heat. Add tomato, artichokes, onion, olives and currants, mix well to combine. Top with mint and serve.