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Crispy Artichoke Hearts over Lemon Quinoa Recipe

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3.8 from 14 reviews

A vibrant and healthy dish featuring crispy roasted artichoke hearts and leeks served over creamy lemon-infused quinoa, enhanced with fresh cilantro, kalamata olives, and white beans. This recipe combines bright citrus flavors with a flavorful herb and spice sauté, perfect for a nutritious lunch or light dinner.

Ingredients

Quinoa and Vegetables

  • 1 cup quinoa of choice
  • 3 medium leeks, whites only
  • 1 (14 oz) can artichoke hearts, drained and rinsed
  • 6 tablespoons extra-virgin olive oil, plus more for roasting
  • Diamond Crystal kosher salt
  • Freshly cracked black pepper

Citrus and Herbs

  • 1 large lemon, divided
  • 1 large bunch (3 oz) cilantro, plus extra for serving

Seasonings and Additions

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes (reduce to 1/4 teaspoon if sensitive to heat)
  • 2 teaspoons Mexican oregano
  • 1 tablespoon tahini
  • 1/2 cup water
  • 1/3 cup kalamata olives, pitted
  • 1 (13.5 oz) can white beans or chickpeas, drained and rinsed
  • Greek yogurt or labneh, optional for serving

Instructions

  1. Preheat Oven: Preheat your oven to 400°F if using convection, or 425°F for standard baking.
  2. Cook Quinoa: Begin cooking 1 cup of quinoa according to the package instructions until fluffy and tender.
  3. Prepare Vegetables for Roasting: Thoroughly clean the leeks, removing and saving the green parts for later use if desired. Cut the white parts into 1-inch pieces and place them on a baking sheet along with the drained and rinsed artichoke hearts.
  4. Season and Roast Vegetables: Drizzle 1 tablespoon of olive oil over the leeks and artichokes, then season with 1/2 teaspoon kosher salt and freshly cracked black pepper. Toss to coat evenly. Roast in the oven for 20-25 minutes until the edges begin to char lightly.
  5. Prepare Lemon and Cilantro: While the vegetables roast, halve the lemon and remove the seeds. Slice one half into wedges for serving. Peel the rind from the other half and finely chop the lemon flesh. Chop the entire bunch of cilantro finely, reserving 1/2 cup for serving.
  6. Make Citrus Herb Sauté: Heat a large sauté pan over medium heat and add the remaining 5 tablespoons of olive oil. Add the garlic powder, red pepper flakes, and Mexican oregano. Stir in the chopped lemon flesh and swirl to combine. Simmer gently for 2 minutes, seasoning with 1/2 teaspoon salt.
  7. Wilt Cilantro: Add the chopped cilantro to the pan and cook for about 1 minute until it wilts nicely into the sauce.
  8. Combine Quinoa and Sauce: Add the cooked quinoa into the pan, reduce heat to low. Stir in the tahini and 1/2 cup water, mixing thoroughly to create a creamy texture.
  9. Finish Mixing Ingredients: Remove the pan from heat. Stir in the kalamata olives, drained white beans, and the roasted leeks and artichokes. Fold in the reserved cilantro for fresh herbaceous flavor.
  10. Serve: Spoon the lemon quinoa mixture onto plates and serve with lemon wedges. Add a dollop of Greek yogurt or labneh for extra creaminess and protein if desired.

Notes

  • Freezing the green parts of leeks is recommended for later use in stocks or soups.
  • Adjust red pepper flake quantity based on your preferred spice level.
  • This dish can be served warm or at room temperature, making it versatile for meal prep.
  • Greek yogurt or labneh adds a creamy texture and additional protein but is optional for a vegan version.
  • Use high-quality extra-virgin olive oil for the best flavor.

Find it online: https://marthatasty.com/crispy-artichoke-hearts-over-lemon-quinoa-recipe/