I saw a recipe for Quinoa with artichoke hearts and made it a few weeks ago. It was good – but it didn’t knock my socks off. So, tonight I experimented with some added ingredients and came up with this TASTE TREAT. Slightly spicy – with the combination of salty bites, because of the Kalamata Olives, and freshness of lemon juice and flat leaf parsley. This is going to be a regular on our table.
1 cup of quinoa, thoroughly rinsed
2 cups chicken broth/stock
2 garlic cloves
Pinch of red pepper flakes (more or less, depending on how much spice you like)
1 white onion, chopped
8 Cremini Mushrooms, stems removed – rough chopped
3 – 4 cloves garlic, finely chopped
12 oz package frozen artichoke hearts, defrosted
1 tablespoon dried oregano
12 Kalamata Olives, sliced
1/2 bunch of flat leaf parsley, chopped
½ cup dry white wine
2 tablespoons fresh lemon juice
Rinse the quinoa thoroughly; let drain. Place chicken stock/broth in a sauce pan that has a tightly fitting lid. Grate the garlic cloves into the chicken broth; add the red pepper flakes. Add the quinoa to the broth and stir to mix well. Place over medium heat. Cook until all of the broth is absorbed and the quinoa is completely cooked.
In a large non-stick skillet, drizzle the olive oil and heat. Add the onions, garlic and mushrooms; sauté until the onion is translucent and mushrooms have browned. Add the artichoke hearts, white wine and oregano; sauté until the artichoke hearts have cooked through and the wine has evaporated.
Add the cooked quinoa to the artichoke heart mixture; stir to combine. Remove from heat.
Add the olives, parsley and lemon juice; stir to combine. Salt & Pepper to taste; serve warm.