Cook the quinoa: Heat the oven to 425°F. Set out a medium saucepan, a large sheet pan, and a small skillet.

Rinse the quinoa in a fine-mesh strainer under cool water for about 30 seconds.

Put the rinsed quinoa into the saucepan with 1 3/4 cups water and 1/2 teaspoon of the salt.

Bring the saucepan to a boil over medium-high heat.

Cover the saucepan, turn the heat to low, and cook for 15 minutes, until the water is absorbed.

Take the saucepan off the heat and let the quinoa sit, still covered, for 5 minutes.

Roast the vegetables: While the quinoa cooks, put the artichoke hearts and red onion wedges on the sheet pan.

Drizzle 2 tablespoons of the olive oil over the artichokes and onion. Season with 1/4 teaspoon of the salt and a few grinds of black pepper.

Spread everything into a single layer, with some of the cut sides of the artichokes touching the pan.

Roast for 18 to 20 minutes, until the artichoke edges are browned and the onion is tender.

Make the olive crumbs: Put the panko and 1 tablespoon of the olive oil into the small skillet and set it over medium heat.

Cook, stirring often, for 3 to 4 minutes, until the breadcrumbs are golden brown.