3 bay leaves
1 pinch paprika
In a large pan over medium high heat, sauté vegetables just until tender. Add quinoa and sauté for 1 or 2 minutes, until lightly golden. Stir in broth, and bring to a boil. Add spices and reduce heat. Cover and simmer over low heat for 30-45 minutes, or until liquid is absorbed. Remove cinnamon sticks and bay leaf before serving. Add a splash of olive oil and season with smoked sea salt.