Asparagus Artichoke Tart With Quinoa Crust Gluten Free Recipe 455 Recipes

ASPARAGUS ARTICHOKE TART WITH QUINOA CRUST GLUTEN FREE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350 degrees F. • Coat a 9-inch pie plate generously with cooking spray. To prepare crust, combine cooked quinoa, pesto, Parmesan and egg in a bowl. Stir until blended. Firmly press the mixture along the bottom and up the sides of the prepared pie plate using the back ofa spoon. Bake for 15 minutes, then remove from the oven. • Increase oven temperature to 400 degrees F. • Stearn asparagus until barely tender (see tips, below). Set aside and allow to cool slightly while preparing the filling. In a medium bowl, whisk the eggs, salt, pepper and milk together. • To assemble the tart, place the goat cheese along the bottom of the prepared crust. Add the artichoke hearts on top, then finish by placing the asparagus in a ·'spoke" pattern. Pour the milk and egg mixture over the asparagus. Bake at 400 degrees for 10 minutes. Reduce the oven temperature to 325 degrees F without opening the oven. Continue baking an additional 35 to 40 minutes or until set. Cool IO minutes before serving. Sprinkle with julienned basil and serve cut into wedges. • Quick Tips • 1. RealisticaJ!y, 1 thought this dish might be a hard sell for my children. I created a separate pie for them that had the same crust, but I filled it with shredded mozzarella and the egg filling and baked it with the other pie. It was essentially a cheese pie (see the pie in the foreground, second photo from top). What kid doesn't like that? I made a separate one since we had rriends over for dinner. Had it been just the four of us, I would have made 1/3 of the pie for the kids and the other 2/3 in the way described above. They ate the revised version in a . flash and asked for seconds. And then thirds. • 2. To get 2 cups cooked quinoa, start with I cup dry quinoa. Rinse it well, then place it in a saucepan with a tight-fitting lid. Add 2 cups of water, then bring it to a boil. Allow it to boil rapidly for 5 minutes. then remove from the heat and cover it. Allow it to sit undisturbed for 15 minutes. All the water should be absorbed and the quinoa should be fully cooked. You will have enough to make the crust and just a bit leftover for a salad or side later in the week. • 3. The easiest way for me to cook the asparagus for this dish is to rinse it in cold water, place it on a plate. cover it and microwave for about 2 minutes. It will be crisp-tender and ready to' add to the dish. Preparation time: 30 minute(s) Cooking time: I hour(s) 15 minute(s)

HEAVENLY QUINOA WITH ASPARAGUS (GLUTEN-FREE AND VEGAN)

Steps:

• Saute 3 cloves of garlic with onion in olive oil in small deep pan until fragrant.
• Add red bell pepper and red pepper flakes briefly.
• Add quinoa and cover with broth.
• Add lots of paprika and turmeric, to taste, with a big pinch of dried basil and salt.
• Cover and let simmer ~ 25 minutes.
• While quinoa cooks, rinse asparagus and break off the woody ends where they snap naturally.
• In separate frying pan, heat oil and begin to saute asparagus.
• About a minute before asparagus reaches desired doneness, add remaining garlic, finishing with it mostly raw (Flash-heat spinach here).
• Serve asparagus cut on top of quinoa and enjoy!

ASPARAGUS AND BABY ARTICHOKE QUINOA SALAD

Steps:

• 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.
• Heat the oil in a pan.
• Add the artichoke hearts and saute until tender, about 6-8 minutes.
• Add the quinoa and broth, bring to a boil, reduce the heat and simmer, covered, until the quinoa is tender, about 15-20 minutes.
• Mix everything and serve

ASPARAGUS, MUSHROOM & ARTICHOKE SKILLET

Steps:

• Saute onion, garlic, asparagus, artichoke hearts and mushrooms in large skillet in olive oil.
• Season with salt and pepper.
• Cover and cook on medium for 10 minutes.
• Sprinkle on parsley, breadcrumbs and cheese.
• Stir gently and cook, uncovered on high for 3 to 4 minutes until all liquid has evaporated.

ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTé WITH TARRAGON VINAIGRETTE

Steps:

• For the Tarragon Vinaigrette
• Combine the oil, vinegar, tarragon, salt, and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix.
• For the Vegetable Sauté
• Warm the oil in a large skillet over medium-high heat. Add the shallot and garlic and sauté until tender, about 2 minutes. Add the mushrooms and cook until golden, about 5 minutes, stirring frequently. Add the asparagus and artichokes and cook until the asparagus is tender, about 5 more minutes, stirring occasionally. Turn off the heat and add the tomatoes, salt, and pepper; toss with the vinaigrette.
• Transfer to a serving bowl and serve immediately.