1 yellow onion, chopped
3 cloves garlic, minced
1 1/2 cup white quinoa
1/4 teaspoon saffron, crushed
2 teaspoons Spanish smoked paprika
1/2 teaspoon ground cumin
dash cayenne
1 14-ounce can diced tomatoes
1 red or yellow bell pepper, chopped
1 14-ounce can black beans, rinsed and drained
2 3/4 – 3 cups vegetable broth or water
2 medium zucchini, halved lengthwise and sliced
1 cup fresh or frozen peas
4 small potatoes, sliced
Organic, grass-fed butter or 1 tsp grapeseed oil

Sauté onion and garlic in a deep non-stick skillet with a pat of organic, grass-fed butter oir grapeseed oil. Add the quinoa and saffron and cook, stirring, for another 2 minutes. Add paprika, cumin, cayenne, tomatoes, peppers, potatoes, beans, and vegetable broth or water. Bring to a boil, reduce heat to very low, and cook covered for 15 minutes.

After 15 minutes, check to see if more broth is needed. If it looks dry, add the remaining vegetable broth. 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 5 minutes.