Quinoa with Artichokes, Asparagus and Kale Recipe

Name: Quinoa with Artichokes, Asparagus and Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Quinoa, Rinsed And Drained; 1 whole Lemon, Zest And Juice; 2- 1/2 cups Vegetable Broth; 2 teaspoons Sunflower Oil; 4 cloves Garlic, Minced; 3/4 pounds Asparagus, Cut Into 1-inch Pieces; 3 cups Kale, Chopped; 1 cup Canned Artichoke Hearts, Chopped; 1/4 cups Walnuts, Chopped; 2 Tablespoons Parmesan Cheese; 2 whole Scallions, Chopped

Servings: persons

2 cups Quinoa, Rinsed And Drained
1 whole Lemon, Zest And Juice
2- 1/2 cups Vegetable Broth
2 teaspoons Sunflower Oil
4 cloves Garlic, Minced
3/4 pounds Asparagus, Cut Into 1-inch Pieces
3 cups Kale, Chopped
1 cup Canned Artichoke Hearts, Chopped
1/4 cups Walnuts, Chopped
2 Tablespoons Parmesan Cheese
2 whole Scallions, Chopped

1
Rinse quinoa in cold water.
2
In a medium pan, add quinoa, lemon juice and zest and vegetable broth.
3
Bring to a boil over medium high heat, reduce heat, cover and cook for 10-12 minutes.
4
Remove from heat, fluff with a cover, cover and let sit for 3-5 minutes.
5
In a pan heat sunflower oil (or vegetable oil) over medium heat.
6
Add garlic and cook until just starting to brown; transfer to a bowl.
7
To the same pan, add asparagus and cook 2-3 minutes, then add kale and cook until just starting to get wilted.
8
Add artichoke hearts and walnuts and continue to cook for a couple of minutes.
9
Add garlic back to the pan and mix to combine.
10
When quinoa is fully cooked, add it to the pan with the vegetables and mix.
11
Serve sprinkled with Parmesan and scallions.
12
Recipe adapted from Snixy Kitchen.

151

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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: 2 cups Quinoa, Rinsed And Drained, 1 whole Lemon, Zest And Juice, 2- 1/2 cups Vegetable Broth, 2 teaspoons Sunflower Oil, and more.

Yes, Quinoa with Artichokes, Asparagus and Kale 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!

Quinoa with Artichokes, Asparagus and Kale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions