Quinoa Bowl With Artichokes, Spring Onions and Peas

Name: Quinoa Bowl With Artichokes, Spring Onions and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon, cut in half, plus more lemon juice for drizzling; 4 medium or 2 large artichokes; 1 generous bunch spring onions; 3 tablespoons extra-virgin olive oil, plus more for drizzling; Salt and pepper; 1 1/2 pounds peas, shelled; 1/4 cup chopped dill, mint or fennel fronds, or a combination; 1 to 2 garlic cloves (to taste); 1 to 1 1/2 cups Greek yogurt or drained yogurt, to taste; 3 cups cooked quinoa; Chopped preserved lemon or dukkah, for serving

Servings: persons

1 lemon, cut in half, plus more lemon juice for drizzling
4 medium or 2 large artichokes
1 generous bunch spring onions
3 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and pepper
1 1/2 pounds peas, shelled
1/4 cup chopped dill, mint or fennel fronds, or a combination
1 to 2 garlic cloves (to taste)
1 to 1 1/2 cups Greek yogurt or drained yogurt, to taste
3 cups cooked quinoa
Chopped preserved lemon or dukkah, for serving

1
Heat oven to 425 degrees.
2
Line a sheet pan with parchment.
3
Fill a bowl with water and add the juice from one of the lemon halves.
4
Trim the artichokes.
5
Then, if using medium artichokes, cut into quarters; if using large ones, cut into sixths or eighths.
6
As you work, rub the cut artichokes with remaining lemon half and place them in the water.
7
When all artichokes are cut, drain and pat dry with paper towels.
8
Place on sheet pan.
9
Trim away the dark green part of the onion stems and the hairy root ends, and cut onions in half.
10
Place on sheet pan.
11
Toss artichokes and onions with the olive oil and salt and pepper to taste.
12
Take care to coat all of the cut surfaces of the artichokes with olive oil.
13
Place in oven and roast for 20 to 30 minutes (depending on the size of the pieces), turning vegetables with tongs every 10 minutes, until tender and lightly browned.
14
The edges of the artichoke leaves will be charred.
15
Transfer to a bowl.
16
Meanwhile, steam or boil peas in salted water for 5 minutes; drain.
17
Transfer to the bowl with onions and artichokes.
18
Add half the chopped fresh herbs and toss together.
19
In a mortar and pestle, mash garlic to a paste with a pinch of salt.
20
Stir into yogurt.
21
To serve, divide quinoa among four bowls and top with artichokes, onions and peas.
22
Spoon yogurt over vegetables and sprinkle with remaining herbs.
23
Douse with a little lemon juice and drizzle on a little oil if desired.
24
Garnish with dukkah or about 2 teaspoons preserved lemon, or both.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lemon, cut in half, plus more lemon juice for drizzling, 4 medium or 2 large artichokes, 1 generous bunch spring onions, 3 tablespoons extra-virgin olive oil, plus more for drizzling, and more.

Yes, Quinoa Bowl With Artichokes, Spring Onions and Peas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!