Dinners, Gluten-Free, Grain-Free, Mains, Salads, Single Servings, Vegan, Vegetarian
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Arugula Salad with Crispy Quinoa and Steamed Artichoke

One of the top five best things I’ve discovered in the past month? Crispy quinoa. I wanted to make a meal of a steamed artichoke, but veggies on top of veggies just didn’t sound exciting enough for me. I was pretty sure an artichoke next to a green salad was not going to fill me up. So, I thought of quinoa and how nicely it had crisped up for some Black Bean Quinoa Cakes I’d made recently, and figured I’d give pan-frying it on its own a shot. Worked like a charm! Now I have a salad topping option that crunches like a crouton, but is actually a great source of protein. What miracle is this?!

Hope you enjoy!

Artichoke and Arugula Salad with Crispy Quinoa
Single Serving | Vegan, Gluten-Free
Prep time:
 25 min  |  Cook and serve time: 25-40 min

4 tablespoons olive oil
1/2 lemon
1/4 teaspoons salt, divided
2 cloves garlic
2 tablespoon pine nuts
2 cups arugula
1/4 cup quinoa
1 tablespoon nutritional yeast (optional)
1 artichoke
2 tablespoons cashew cream (or mayo or melted butter)
Pepper, to taste

1. Mince one garlic clove and juice lemon, then stir together with half of oil and half of salt.

2. Mince second garlic clove and mix with cashew cream and remaining salt.
3. In a small saucepan, bring 1/2 cup of water to a boil. Add quinoa and reduce to low heat. Cook covered until all water is absorbed, about 20 minutes.
4. Cut about 1 inch off the top of the artichoke, then snip off the ends of leaves with kitchen scissors.

Cook and serve:
1. Fill a large saucepan with 1 to 2 inches of water and bring to a boil. Reduce heat a little, but be sure water is still boiling. Place steamer insert in saucepan and put artichoke, open side down, in saucepan. Cook covered until outer leaves pull easily off stem, 30 to 45 minutes. (I like mine super soft, so I steamed for 45 minutes.)
2. Pour 2 teaspoons of olive oil in a small skillet on high heat. Add quinoa and cook, stirring often, until browned and crispy, 7 to 10 minutes. Remove from heat and set aside.
3. Toss arugula with nutritional yeast and lemon-oil-garlic dressing. Place on serving plate.
4. Sprinkle pine nuts and quinoa on salad.

5. Dip artichoke leaves in the cashew-cream-garlic sauce and enjoy!


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