Quinoa with Lemon-Soaked Artichoke

Quinoa is a nutty grain-like seed; it looks very much like bird food. However, the tiny seeds pack an impressive amount of nutrients, being both high in fiber and protein. I highly recommend it to vegetarians due to its balanced set of amino acids. Though most quinoa is grown in Perú, we never ate it growing-up. I stumbled upon it from a recipe on Heidi Swanson's site 101 Cookbooks. Her beautiful, yet simple, Delicious Big Bowl Quinoa Recipe intrigued me and I've been hooked ever since. Though gaining popularity, I think its associations as a peasant food has kept its demand relatively small. However, I found once I started eating it, I constantly craved it. My mother always insisted that the Incas knew best...

Besides being delicious and high in nutrients, quinoa is also quick and easy to prepare. Just give it a rinse and throw it into boiling water. It's ready in 10-15 minutes. My mother states you should always cook quinoa in plain water with no salt, as the salt hinders its cooking process. As for the second half of this dish, our artichoke is surprisingly high in antioxidants. Of course, it is also high in fiber and vitamins, like B9. Once the lemon sauce soaks into the nutty quinoa and the slightly sweet artichoke, it creates a phenomenal composition of flavor. This dish makes both an exceptional vegan entrée or a delightfully healthy side.

Ingredients

  • 1 cup quinoa
  • 2 cups boiling water
  • 1/4 cup shelled unsalted sunflower seeds (optional)
  • 18 oz frozen artichoke hearts (approx. 2 packages)
  • 1 tbsp olive oil
  • 1/4 cup white wine
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 1/8 tsp garlic powder
  • salt & pepper to taste (pepper fans: this dish is awesome with lots pepper)
Instructions: 

Serving: 2-3 servings
Prep Time: 5 min
Cook Time: 15 min

  1. In a medium pot, bring the 2 cups of water to a boil.
  2. Measure out your cup of quinoa and gently rinse it under the sink. With your hand or a paper towel over the top, carefully drain it.
  3. Add the quinoa & sunflower seeds to the boiling water, reduce to low and cover.
  4. Meanwhile, in a large pan, heat up the olive oil over medium heat. Add the artichokes, white wine, garlic powder, salt, and pepper. Give it a good stir then let sit for about 5 minutes, until the artichokes begin to soften. Raise the heat and saute another 5-7 minutes until the artichokes are heated through. Add the lemon juice, let it warm up a touch then turn the heat to low.
  5. Check the quinoa, it should become translucent when cooked (about 10-15 mintutes). Once cooked, give it a good stir and leave uncovered.
  6. The longer you let the artichoke soak, the better the taste. I like to combine the ingredients within their own separate servings, otherwise, the quinoa will soak up all the sauce.
  7. Serve hot or cold and enjoy.