I saw a
recipe for quinoa with artichoke hearts and made it a few weeks ago. It was good – but it didn’t knock my socks
off. So, tonight I experimented with
some added ingredients and came up with this TASTE TREAT. Slightly spicy – with the combination of
salty bites, because of the Kalamata Olives, and freshness of lemon juice and
flat leaf parsley. This is going to be a
regular on our table.
Ingredients:
1 cup of
quinoa, thoroughly rinsed
2 cups
chicken broth/stock
2 garlic
cloves
Pinch of red
pepper flakes (more or less, depending on how much spice you like)
1 white
onion, chopped
8 Cremini
Mushrooms, stems removed – rough chopped
3 – 4 cloves
garlic, finely chopped
12 oz
package frozen artichoke hearts, defrosted
1 tablespoon
dried oregano
12 Kalamata
Olives, sliced
1/2 bunch of
flat leaf parsley, chopped
½ cup dry
white wine
2
tablespoons fresh lemon juice
Olive oil
Directions:
Rinse the quinoa thoroughly; let drain. Place chicken stock/broth in a sauce pan that
has a tightly fitting lid. Grate the
garlic cloves into the chicken broth; add the red pepper flakes. Add the quinoa to the broth and stir to mix
well. Place over medium heat. Cook until all of the broth is absorbed and
the quinoa is completely cooked.
In a large non-stick skillet, drizzle the olive oil and heat. Add the onions, garlic and mushrooms; sauté until the onion is translucent and mushrooms have browned. Add the artichoke hearts, white wine and oregano; sauté until the artichoke hearts have cooked through and the wine has evaporated.
Add the cooked quinoa to the artichoke heart mixture; stir to combine. Remove from heat.
Add the olives, parsley and lemon juice; stir to combine. Salt & Pepper to taste; serve warm.
