Slice onion and add it to the pan with maple syrup just to slightly caramelize it.
As soon as it starts to get a little bit of color add dried amaranth and cover with a cup of water, add a pinch of salt, cover and let it simmer while you prepare the rest of the ingredient (amaranth takes 15 minutes to cook)
Separate cauliflower into florets, add to your food processor and pulse till consistency resemble couscous.
Smash and finely chop glove of garlic, sundried tomatoes, parsley, and basil.
When amaranth is ready, move it to one side of the pan and add garlic, sundried tomato and artichokes to another, fry until fragrant.
Stir in cauliflower, squeeze the lemon juice and add lemon zest and goji berries, saute for a couple of minutes, just so cauliflower gets tender.
Remove from the heat stir in herbs, artichokes and sprinkle with extra basil leaves and pine nuts if desired.
If you prefer you canswap amaranth for quinoa, it takes exctly the same time to cook.