Quinoa with Artichokes, Apricots and Caramelized Shallots
Servings
Ingredients
- 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
Instructions
- 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.
Delish!!! I made three times the recipe and enjoying the warmed up leftovers for lunch :)) Thank You !! We will be making this and variations of it often 🙂
Robin says it is 1 1/2 cup dry quinoa and the artichokes are frozen hearts about 9 oz.
I have the same 2 questions; do you start with 1 1/2 cups dry quinoa or is it 1 1/2 cups cooked, and is it a frozen bag of artichoke hearts, like from Trader Joe’s?
Hopefully Robin will respond, but in the meantime I am sure it is frozen and a bag is probably around 10oz.
What is a “bag” of artichokes??
Quantity please and kindly advise if fresh or frozen.
Is that 1 and 1/2 cups cooked qunioa or raw and then cooked?