Best 3 Quinoa Bowl With Artichokes Spring Onions And Peas Recipes

QUINOA BOWL WITH ARTICHOKES, SPRING ONIONS AND PEAS

Quinoa Bowl With Artichokes, Spring Onions and Peas image

Lately I've been into "big bowls" - layered grain and vegetable meals in a bowl - in a big way. I cook up a pot of grains and let the vegetables I'm finding at the market inspire how I'm going to build the bowl. Spring onions, artichokes and peas are the focus of this seasonal bowl, and there's a lot happening here as far as flavor goes. The onions and peas are sweet, but roasting also gives the onions a lovely bitter-edged char, as it does for the artichokes. I'm a recent convert to roasted artichokes; you coat them with olive oil after trimming them, and throw them into a hot oven, where the hearts soften while the edges of the leaves crisp and char. The flavors are intense. I hardly want to prepare them any other way. Garlicky yogurt garnishes and moistens the quinoa and vegetables, and brings more lusty flavor to the dish. You can be flexible with big bowls. If you don't have quinoa in the pantry, use another grain: bulgur, rice, farro. Couscous would also work. If you want more protein, add a poached egg or even some shredded or sliced chicken breast. And if you want to sprinkle a little feta or Parmesan over the top, be my guest.

Provided by Martha Rose Shulman

Categories dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 lemon, cut in half, plus more lemon juice for drizzling
4 medium or 2 large artichokes
1 generous bunch spring onions
3 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and pepper
1 1/2 pounds peas, shelled
1/4 cup chopped dill, mint or fennel fronds, or a combination
1 to 2 garlic cloves (to taste)
1 to 1 1/2 cups Greek yogurt or drained yogurt, to taste
3 cups cooked quinoa
Chopped preserved lemon or dukkah, for serving

Steps:

Heat oven to 425 degrees. Line a sheet pan with parchment.
Fill a bowl with water and add the juice from one of the lemon halves. Trim the artichokes. Then, if using medium artichokes, cut into quarters; if using large ones, cut into sixths or eighths. As you work, rub the cut artichokes with remaining lemon half and place them in the water. When all artichokes are cut, drain and pat dry with paper towels. Place on sheet pan.
Trim away the dark green part of the onion stems and the hairy root ends, and cut onions in half. Place on sheet pan.
Toss artichokes and onions with the olive oil and salt and pepper to taste. Take care to coat all of the cut surfaces of the artichokes with olive oil. Place in oven and roast for 20 to 30 minutes (depending on the size of the pieces), turning vegetables with tongs every 10 minutes, until tender and lightly browned. The edges of the artichoke leaves will be charred. Transfer to a bowl.
Meanwhile, steam or boil peas in salted water for 5 minutes; drain. Transfer to the bowl with onions and artichokes. Add half the chopped fresh herbs and toss together.
In a mortar and pestle, mash garlic to a paste with a pinch of salt. Stir into yogurt.
To serve, divide quinoa among four bowls and top with artichokes, onions and peas. Spoon yogurt over vegetables and sprinkle with remaining herbs. Douse with a little lemon juice and drizzle on a little oil if desired. Garnish with dukkah or about 2 teaspoons preserved lemon, or both.

Nutrition Facts : @context http, Calories 565, UnsaturatedFat 11 grams, Carbohydrate 78 grams, Fat 19 grams, Fiber 23 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 1413 milligrams, Sugar 16 grams

QUINOA WITH PEAS AND ONION

Quinoa with Peas and Onion image

Even picky eaters will love this protein-packed dish. If you have freshly shelled peas on hand, substitute them for the frozen. —Lori Panarella, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 cups water
1 cup quinoa, rinsed
1 small onion, chopped
1 tablespoon olive oil
1-1/2 cups frozen peas
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped walnuts

Steps:

In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork. , Meanwhile, in a large skillet, saute onion in oil until tender. Add peas; cook and stir until heated through. Stir in the cooked quinoa, salt and pepper. Sprinkle with walnuts.

Nutrition Facts : Calories 174 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

QUINOA PILAF WITH ARTICHOKES, LEEKS AND SUGAR SNAP PEAS

Quinoa Pilaf with Artichokes, Leeks and Sugar Snap Peas image

A perfect springtime dish, this quinoa pilaf--with leeks, sugar snap peas, and artichoke hearts--is topped with pine nuts and grated Parmigiano-Reggiano cheese.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons CARAPELLI® Extra Virgin Olive Oil
1 large leek, white and light green parts thinly sliced
1 ¾ cups reduced-sodium chicken or vegetable broth
1 cup quinoa, rinsed and drained*
1 cup diagonally halved sugar snap peas or shelled fresh peas
1 (6.5 ounce) jar marinated artichoke hearts, drained, coarsely chopped
3 tablespoons pine nuts, toasted
2 tablespoons grated Parmigiano-Reggiano cheese
¼ teaspoon freshly ground black pepper

Steps:

Heat oil in a large saucepan over medium heat. Add leek; cook 5 minutes, stirring occasionally. Stir in broth and quinoa; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 7 minutes.
Stir in sugar snap peas; cover and continue to simmer 6 to 8 minutes or until most of broth is absorbed. Stir in artichoke hearts; heat through. Top with pine nuts, cheese and pepper.

Nutrition Facts : Calories 358 calories, Carbohydrate 42.7 g, Cholesterol 4 mg, Fat 16.3 g, Fiber 6.7 g, Protein 13.2 g, SaturatedFat 2.4 g, Sodium 268.1 mg, Sugar 2 g