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Quinoa with Artichokes, Apricots and Caramelized Shallots

quinoa hr
  • ServingsServings


  • 1 ½ cups of quinoa
  • 6 shallots, chopped
  • 1 bag artichoke hearts, sliced thin
  • 10 dried apricots, chopped
  • Zest of 1 lemon
  • 6 cashews, chopped (optional)
  • Salt
  • Pepper
  • Feta cheese (optional)


  • Zest of 1 lemon
  • 1 bunch fresh basil
  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 1/2 teaspoon honey
  • salt and pepper


Make 1 ½ cups of quinoa according to package directions.  In a wide skillet pan, sauté 6 shallots until soft.  Add 1 bag artichoke hearts, sliced thin. Add salt and pepper and cook on a high flame until artichokes begin to crisp. Add chopped apricots and cook for a few minutes longer.  Add shallot/apricot mixture to quinoa.  Clean and dry basil and blend in food processor.  Add and blend the rest of the dressing ingredients. Spoon 4-6 tablespoons of dressing over quinoa (remaining dressing can be frozen for future use).

Garnish with lemon zest and chopped cashews.  Sprinkle feta around quinoa and serve.

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