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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Alisherirfan Alisherirfan
[email protected]Can't wait to try this recipe! I love the combination of flavors.
Debbie Barfoot
[email protected]I love quinoa bowls! This recipe looks especially tasty with the artichokes and peas.
Marvin Griffin
[email protected]This quinoa bowl sounds like a great healthy meal. I'll have to give it a try.
Vanessa Walat
[email protected]I'm not sure about this recipe. The combination of artichokes, spring onions, and peas seems a bit odd to me.
Nassaka Bridget
[email protected]This recipe looks delicious! I can't wait to try it.
Sharon Butterworth
[email protected]I tried this recipe and it was a disaster. The quinoa was mushy and the vegetables were overcooked. I would not recommend this recipe.
Aa Aa
[email protected]This quinoa bowl was a bit bland for my taste. I think it could have used more seasoning. Otherwise, it was a healthy and filling meal.
JustaCloud_
[email protected]I'm not a big fan of quinoa, but this recipe changed my mind. The artichokes and peas added so much flavor and texture that I couldn't stop eating it. I will definitely be making this again.
Tracey Fisher
[email protected]This quinoa bowl was a great way to use up some leftover artichokes and peas. It was quick and easy to make, and the flavors were delicious. I would definitely recommend this recipe.
derrick derrick
[email protected]5 stars! This quinoa bowl was a hit with my family. The flavors were amazing and the dish was so colorful and inviting. I will definitely be making this again.
Sha Rivenbark
[email protected]This recipe was easy to follow and the end result was delicious! The quinoa was fluffy and the vegetables were cooked perfectly. I would definitely recommend this recipe to others.
Zayan Joyce
[email protected]I made this quinoa bowl for lunch today and it was so good! I especially loved the combination of artichokes and peas. The flavors were well-balanced and the textures were perfect. I will definitely be making this again.
Islamic&Pakistan History
[email protected]This quinoa bowl was a delightful burst of flavors! The artichokes added a slightly tangy touch, the spring onions gave a subtle sharpness, and the peas provided a sweet pop. The quinoa was cooked perfectly, with a fluffy texture that held everything