Quinoa Pasta Salad With Artichoke Hearts Food
GREEK ORZO SALAD WITH CHICKPEAS & ARTICHOKE HEARTS
Quintessential Greek flavors - feta, lemon and dill - combine perfectly in this hearty salad. To complete the Mediterranean mood, try pairing it with a Greek Retsina or a Portuguese Vinho Verde. From EatingWell magazine May/June 1996, and "EatingWell Serves Two" Dietary Exchanges: 4 starch, 2 vegetable, 1 very lean meat, 1 fat (4 Carbohydrate Serving). Posted for ZWT6. NOTE: Recipe amended to indicate fresh lemon juice and optional addition of some greek seasoning for more flavor.
Provided by kitty.rock
Categories Beans
Time 39m
Yield 2 salads, 2 serving(s)
Number Of Ingredients 14
Steps:
- Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.
- Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.
- Divide spinach between 2 plates and top with the salad.
Nutrition Facts : Calories 506.6, Fat 11.5, SaturatedFat 4.7, Cholesterol 22.2, Sodium 872.8, Carbohydrate 85.3, Fiber 25.1, Sugar 6.9, Protein 21.7
ARTICHOKE HEART AND QUINOA SALAD
From Vegetarian Times, November 2002. "For this vegetable-bedecked grain salad, a garnish of crisped pecans and drizzles of your favorite herbed or mustard-flavored vinaigrette or other salad dressing transforms a drab dish into a sparkling entrée. Such a mild grain complements assertive ingredients, so feel free to experiment with other vegetable choices or even flavored tempeh or seasoned tofu."
Provided by Dominick and Amanda
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat large skillet over medium, and dry-roast pecans, stirring continuously to prevent scorching, until fragrant and slightly browned. Remove from heat and set aside to cool.
- Combine quinoa with 21/2 cups water in large saucepan, and bring to a boil over medium. Reduce heat to medium-low and continue cooking grains, stirring occasionally, until tender, for 15 to 20 minutes. Scoop quinoa into strainer, rinse under cold water, drain well and set aside.
- Meanwhile, layer dinner plates with endive leaves. In separate mixing bowl, combine artichoke hearts, cherry tomatoes and sliced shallots. When quinoa is cool, stir grain and vegetables together, and dress as desired, tossing to combine. Arrange mixture on endive leaves, garnish with toasted pecans and serve.
Nutrition Facts : Calories 466.9, Fat 23, SaturatedFat 2.2, Sodium 352.1, Carbohydrate 58.6, Fiber 19.4, Sugar 6.5, Protein 15.8
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- Heat oil in a medium saucepan over medium-high heat. Add onion and thyme; sauté 5 minutes or until onion is tender. Add artichokes; sauté 2 minutes or until thoroughly heated. Add broth and quinoa; bring to a simmer. Cover and cook 18 minutes or until liquid is completely absorbed.
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- Add the cooked pasta, artichoke hearts, roasted bell peppers, olives, cucumber, onion, and half of the feta cheese to a large bowl. Pour the dressing over the salad ingredients and toss gently to mix. Taste for seasoning and add more salt and pepper or more olive oil if needed. Add the rest of the feta cheese to the top of the pasta salad and top with more fresh basil if desired. Let the flavors sit for ½ hour before serving or overnight.
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4.7/5 (15)Total Time 30 minsCategory Pasta + NoodlesCalories 392 per serving
- Cook the pasta in a medium-sized pot according to the package instructions, then drain and rinse the pasta under cold water. Set aside.
- At the same time, put quinoa in another medium-size pot with water and bring to a boil, then let simmer until all of the water is absorbed. Remove from heat and let cool while preparing the rest of the salad.
- Wash and chop your vegetables, then get a large bowl and combine all of the ingredients for your quinoa pasta salad. Drizzle with garlicky vegan yogurt sauce and toss to combine.
- Garnish with fresh garlic leaves and serve slightly warm or place the quinoa pasta salad covered in the fridge for a few hours to allow the flavors to combine and serve chilled.
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