Virtuous Quinoa Paella

I'm sure you've probably heard of all the virtues of quinoa by now. How it's high in protein has no fat and is a superfood from South America. But how to eat it you ask? Some people eat it as a breakfast cereal, grind it as flour and make pancakes with it. There are also many ways to eat it in stews, in any recipe instead of rice such as in risottos.
I just found this recipe from an amazing website that I just discovered. Check out the following quinoa paella from the website: http://www.vegkitchen.com/recipes/glorious-grains/quinoa/quinoa-paella/

Serves: 6
2 tablespoons extra-virgin olive oil
3 to 4 cloves garlic, minced
1 green bell pepper, cut into 2-inch strips
1 red bell pepper, cut into 2-inch strips
2 cups vegetable broth, or 2 cups water with 1 vegetable bouillon cube
1 teaspoon saffron threads, dissolved in
a small amount of hot water (see Note)
1 cup uncooked quinoa, rinsed in a fine sieve
2 teaspoons fresh thyme, or 1/2 teaspoon dried
2 cups artichoke hearts (not marinated; either from the supermarket
olive bar, or one 14-ounce can, drained)
1 1/2 cups frozen green peas, thawed
2 cups diced ripe tomatoes
2 to 3 scallions, white and green parts, thinly sliced
1/2 cup chopped fresh parsley

Salt and freshly ground pepper to taste
Heat the oil in a large, deep skillet or steep-sided stir-fry pan. Add the garlic and bell peppers and sauté over medium-low heat until softened, about 2 to 3 minutes.

Add the broth, saffron, and quinoa. Bring to a simmer and cook, covered, for 15 minutes.

Stir in the artichoke hearts, peas, tomatoes, scallions, and half of the parsley. Check if the quinoa is completely done; if not, add 1/2 cup water. Cook, stirring frequently, just until everything is well heated through, about 5 minutes.

Transfer the quinoa mixture to a large shallow serving container. Sprinkle the remaining parsley over the top and serve at once.

Note: Can’t find or don’t want to spend the money for saffron? Turmeric is a fine substitute. Use 1 teaspoon.
Variation: Add a cup of sliced brown mushrooms when you add the peppers.