Artichoke Heart And Quinoa Salad Recipes

ARTICHOKE HEART AND QUINOA SALAD

Artichoke Heart and Quinoa Salad image

From Vegetarian Times, November 2002. "For this vegetable-bedecked grain salad, a garnish of crisped pecans and drizzles of your favorite herbed or mustard-flavored vinaigrette or other salad dressing transforms a drab dish into a sparkling entrée. Such a mild grain complements assertive ingredients, so feel free to experiment with other vegetable choices or even flavored tempeh or seasoned tofu."

Provided by Dominick and Amanda

Categories Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup pecans, toasted
1 cup quinoa, uncooked
2 heads Belgian endive, leaves separated and rinsed
2 cups artichoke hearts, halved (or quartered)
2 pints cherry tomatoes (or grape tomatoes)
2 shallots, thinly sliced

Steps:

Heat large skillet over medium, and dry-roast pecans, stirring continuously to prevent scorching, until fragrant and slightly browned. Remove from heat and set aside to cool.
Combine quinoa with 21/2 cups water in large saucepan, and bring to a boil over medium. Reduce heat to medium-low and continue cooking grains, stirring occasionally, until tender, for 15 to 20 minutes. Scoop quinoa into strainer, rinse under cold water, drain well and set aside.
Meanwhile, layer dinner plates with endive leaves. In separate mixing bowl, combine artichoke hearts, cherry tomatoes and sliced shallots. When quinoa is cool, stir grain and vegetables together, and dress as desired, tossing to combine. Arrange mixture on endive leaves, garnish with toasted pecans and serve.

Nutrition Facts : Calories 466.9, Fat 23, SaturatedFat 2.2, Sodium 352.1, Carbohydrate 58.6, Fiber 19.4, Sugar 6.5, Protein 15.8

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