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Asparagus and Baby Artichoke Quinoa Salad
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Course Dinner, grains, Sauce
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Asparagus and Ramp Pesto
Course Dinner, grains, Sauce
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Asparagus and Ramp Pesto
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Peel the leaves from the artichokes until you get to the paler tender inner leaves. Cut the top third off and discard, then cut the artichoke in half.
  2. Heat the oil in a pan. Add the artichoke hearts and saute until tender, about 6-8 minutes.
  3. Add the quinoa and broth and bring to a boil. Then, reduce the heat and simmer, covered, until the quinoa is tender, about 15-20 minutes.
  4. Blanch, or lightly steam the asparagus. Cool with cold water to preserve bright color.
  5. Make the pesto (recipe below), if not possible, feel free to use store bought basil pesto. Add 1/2 cup pesto, asparagus, chickpeas, feta, and lemon juice to the quinoa and serve.
Asparagus and Ramp Pesto
  1. Place everything into a food processor or high-speed blender and blend.
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