Quinoa is seasoned with lemon juice, mint and parsley and then served in a steamed artichoke. You’ll have extra quinoa after you’ve stuffed all the artichokes so stretch your leftovers to make a chimichurri salad featuring this heart healthy grain. This recipe comes to us from Erin of Living and Loving in LA.
- 4 artichokes, cleaned, stems and tough pointy leaf tops trimmed off
2 cloves garlic
Juice from 3 lemons
1 cup quinoa, rinsed well and drained
2 cups flat-leaf parsley
1/2 cup mint leaves
1/3 cup apple cider vinegar
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon low sodium seasoned salt*
1 teaspoon red pepper flakes
4 tomatoes, diced
- extra mint leaves, for garnish
*low sodium seasoned salt is sold in the spice section of most grocery stores, but if time allows we suggest making your own low sodium seasoned salt.
To cook the artichokes:
Place the trimmed artichokes stem down in a large in a large heavy-bottomed pot on the stove. Fill pot half-way with water. Add the 2 cloves of garlic and the juice from one of the lemons. Turn heat up to high and cover, bring water to a boil and reduce heat to maintain a steady simmer. Cook for 40 minutes-1 hour, or until leaves pull out easily from the artichoke. Set aside to cool for at least 15 minutes.
To cook the quinoa:
Bring 2 cups of salted water to a boil over medium-high heat. Add the quinoa, cover and reduce heat to simmer. Cook for 12 minutes or until the water is absorbed. Fluff with a fork and set aside.
To make the chimichurri sauce:
Place parsley, mint, vinegar, olive oil, salt, black pepper, seasoned salt and red pepper flakes and the juice of the remaining 2 lemons in a blender or food processor. Liquefy.
To complete the chimichurri quinoa stuffed artichokes:
Season the diced tomato with salt and pepper to taste. Place the quinoa in a large bowl and combine with the diced tomatoes and chimichurri sauce from the blender.
Using tongs or your fingers, remove the center leaves from the artichokes. Scrape out the fuzzy “choke’ with a spoon. Be careful to avoid scraping out the artichoke heart when you remove the choke.
Stuff each artichoke with chimichurri seasoned quinoa until full. Garnish with any extra mint leaves and enjoy!