1 (14 ounce) can Artichoke hearts, small (drained & quartered)
2 cloves Garlic, minced
1 tsp Oregano, dried
2/3 cup Sun-dried tomatoes (packed in oil)
2 cups Vegetable broth, low sodium (see notes, I usually cook quinoa in chicken broth)
1 cup Quinoa, rinsed
1/2 tsp Black pepper
1 Kosher or sea salt
1/2 tsp Red pepper flakes
2 tsp Olive oil

In a large saucepan add rinsed quinoa and vegetable broth, cover and bring to a boil. Reduce heat to simmer and cook 15 minutes or until liquid is absorbed.

In the meantime, over medium heat add olive oil to a medium skillet, add sun-dried tomatoes and garlic and saute one minute. Add oregano, black pepper, red pepper flakes, salt and artichokes and saute one additional minute.

Turn off heat and leave skillet on burner while the quinoa is cooking. When quinoa has absorbed the broth, add sun-dried tomatoes and artichoke mixture, toss to combine. Cover and allow to rest 5 minutes before serving.

Stacy's Notes: I've made this with quinoa I had already cooked, usually in either water or chicken broth. I don't think I've ever used vegetable broth. I sometimes divide this in half for the two of us, as one of us likes it more than the other! Sometimes I have fresh garlic cloves, but mostly I use the jarred stuff (I know!) :) And I think I always end up using more than 2 teaspoons of olive oil, as I like mine good and moist and oily! Haha! Or, usually I use some of the liquid from the oil packed sundried tomatoes, as it has more flavor. More calories, I'm sure, but definitely more flavor.