The Pioneer Woman Tasty Kitchen
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Quinoa with Artichokes, Asparagus and Kale

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Simple gluten-free, vegan meal full of healthy vitamins and nutrients.

Ingredients

  • 2 cups Quinoa, Rinsed And Drained
  • 1 whole Lemon, Zest And Juice
  • 2-½ cups Vegetable Broth
  • 2 teaspoons Sunflower Oil
  • 4 cloves Garlic, Minced
  • ¾ pounds Asparagus, Cut Into 1-inch Pieces
  • 3 cups Kale, Chopped
  • 1 cup Canned Artichoke Hearts, Chopped
  • ¼ cups Walnuts, Chopped
  • 2 Tablespoons Parmesan Cheese
  • 2 whole Scallions, Chopped

Preparation

Rinse quinoa in cold water. In a medium pan, add quinoa, lemon juice and zest and vegetable broth. Bring to a boil over medium high heat, reduce heat, cover and cook for 10-12 minutes. Remove from heat, fluff with a cover, cover and let sit for 3-5 minutes.

In a pan heat sunflower oil (or vegetable oil) over medium heat. Add garlic and cook until just starting to brown; transfer to a bowl. To the same pan, add asparagus and cook 2-3 minutes, then add kale and cook until just starting to get wilted.

Add artichoke hearts and walnuts and continue to cook for a couple of minutes. Add garlic back to the pan and mix to combine.

When quinoa is fully cooked, add it to the pan with the vegetables and mix. Serve sprinkled with Parmesan and scallions.

Recipe adapted from Snixy Kitchen.

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Profile photo of Gloria Bartelt

Gloria Bartelt on 2.20.2013

This is a great tasting and incredibly nutritious dish. I made it with broccoli instead of asparagus and used marinated artichokes and it was awesome. My husband could not stop commenting on it. Thanks for this combination.

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