QUINOA BOWL WITH ARTICHOKES, SPRING ONIONS AND PEAS
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
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
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Yemycy Modamori
[email protected]This recipe is a great way to use up leftover artichokes. I always have some in my fridge and this is a great way to use them up.
Luka Lomidze
[email protected]I made this quinoa bowl for a potluck and it was a hit! Everyone loved it.
Xardar Harees Riaz Khan
[email protected]This is one of my favorite quinoa recipes. It's healthy, delicious, and easy to make.
Prince Obeng
[email protected]I'm not sure what went wrong, but my quinoa bowl turned out really dry. I think I might have used too much quinoa.
Frank Nkhoma
[email protected]This recipe is a great base for a variety of different toppings. I've tried it with roasted vegetables, grilled chicken, and even a fried egg.
soharab hosen
[email protected]I'm not a vegan, but I really enjoyed this quinoa bowl. It's a great way to get more vegetables in my diet.
Katelyn Jermaine
[email protected]This quinoa bowl is perfect for meal prep. I made a big batch on Sunday and had lunch all week.
manchester dingers
[email protected]I found this recipe to be a bit bland. I added some salt and pepper to taste and it was much better.
Khadija Nisar
[email protected]This recipe is a keeper! I'll be making it again and again.
G E O R G E M A R T I N
[email protected]I'm allergic to peas, so I substituted them with chopped carrots. It was still delicious!
SAMA MOHAMED
[email protected]This was a great way to use up some leftover quinoa. I added some roasted chicken and it was a complete meal.
Thapa Dilkumar
[email protected]I followed the recipe exactly, but my quinoa turned out mushy. I think I'll try cooking it for less time next time.
Mst. Rahi Akter
[email protected]This is a great recipe for a light and healthy meal. I would definitely make it again.
Ibrahim Yaseen
[email protected]I'm not a huge fan of quinoa, but this recipe changed my mind. The combination of artichokes, spring onions, and peas was amazing.
Shivam mondawal
[email protected]The artichokes in this dish were a bit too chewy for my taste, but otherwise it was delicious.
Mirabel Komodah
[email protected]I love how easy this quinoa bowl is to make. It's perfect for a quick and healthy lunch or dinner.
Nthabiseng Thamae
[email protected]This quinoa bowl is a delightful blend of flavors and textures. The artichokes add a briny touch, the spring onions a sharp freshness, and the peas a sweet pop. The quinoa is cooked perfectly, providing a fluffy base for the other ingredients.