Put the quinoa into a large bowl. Cover with water and stir well to wash the grain. Pour off the water and then repeat the washing process.
Sauté onion and garlic in a deep non-stick skillet with a little (2 tsp) extra virgin olive oil until soft. Add the quinoa and saffron and cook, stirring, for another 2 minutes.
Add paprika, cumin, cayenne, chili powder, tomatoes, peppers, beans, and vegetable broth. Bring to a boil, reduce heat to very low, and cook covered for 15 minutes.
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 15 minutes.
Season with a few splashes of lemon juice, salt and stir in a few Tbsp of sliced almonds. If you’re using artichoke hearts, arrange them on top and let them heat through for about 5 minutes before serving.
Serve each plate with a sprinkling of sliced almonds on top, and a wedge or a slice of lemon (if you want a bit more lemon flavor).