Saladsclosetcooking
Asparagus and Baby Artichoke Quinoa Salad
Earlier in the week I made an asparagus and ramp pesto and the first thing that I used it in was a pasta dish. While I was enjoying the pesto pasta my mind wandered as
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Peel the leaves from the artichokes until you get to the paler tender inner leaves. Cut the top third off and discard and cut the artichoke in half.
2
Heat the oil in a pan.
3
Add the artichoke hearts and saute until tender, about ⏱️ 6-8 minutes.
4
Add the quinoa and broth, bring to a boil, reduce the heat and simmer, covered, until the quinoa is tender, about ⏱️ 15-20 minutes.
quinoa1 cup
5
Mix everything and serve
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