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Quinoa and Artichokes:
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Ingredients:
2 cans of Artichoke Hearts (13 - 14 oz each)
1 cup dry Quinoa
1 small sweet white (Maui or Vidalia or Walla Walla) Onion
3 cloves of Garlic
1 tablespoon Olive Oil
4 oz Parmesan Cheese
1/2 teaspoon dried Basil
1/2 teaspoon dried Rosemary
1/4 teaspoon dried Sage course sea salt course peppercorns
Drain Artichoke Hearts and save liquid. Chop Artichoke Hearts coarsely.
Add water (if necessary) to artichoke liquid to make 2 cups total. Combine liquid and Quinoa in a 1 1/2 quart pot. Bring to a boil.
Lower heat and simmer until all the liquid is absorbed, About 15 minutes. Heat the Olive Oil
over low heat. Mince Onion and Garlic and saute over very low heat in the Olive Oil until soft and translucent. Slice the Parmesan
with a mandolin or shred it. Season with ground salt and pepper to taste.
Mix all the ingredients together in a
1 quart casserole.
Bake at 350 degrees for about 35-40 minutes. Ideal doneness has a golden crusting around the edges.
Serves 6-8 as a side dish. Serves 3-4 as a main dish. This dish is high in protein and fiber, and low fat.
Second Place Winner! November 2006
Sandra Hayes of Red Bluff
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