Quinoa with artichokes
4 servings
80 minutes
Quinoa with artichokes is an exquisite dish deeply rooted in the traditions of Arab cuisine. Protein-rich quinoa harmoniously pairs with tender artichokes, creating a unique texture and flavor. The addition of fresh vegetables—tomatoes, cucumbers, and aromatic dates—gives the dish a refreshing sweetness and lightness. Lemon juice and olive oil complement the composition with a light tanginess and silky taste, while cilantro, mint, and spices reveal Eastern aromatic notes. Pine nuts and seeds add a crunchy texture, making each bite more flavorful. This dish is perfect as a light nutritious salad or side dish and beautifully complements traditional Eastern treats. Quinoa with artichokes is not just food; it is a symphony of flavors and aromas embodying the spirit of Arab cuisine.
1
Boil quinoa for 15 minutes.
- Quinoa: 280 g
2
Strain through a sieve and hold in the sieve for an hour.
- Quinoa: 280 g
3
Cut the artichokes into small cubes of 2 mm.
- Canned artichoke hearts: 240 g
4
Peel the Baku tomatoes and cut them into small cubes.
- Tomatoes: 160 g
5
Cut the cucumbers to the same size as the tomatoes.
- Cucumbers: 80 g
6
Cut the dates into strips.
- Dates: 50 g
7
Gently mix quinoa with finely chopped vegetables and dates, dressing with lemon juice and olive oil.
- Quinoa: 280 g
- Tomatoes: 160 g
- Cucumbers: 80 g
- Dates: 50 g
- Lemon juice: 8 ml
- Olive oil: 20 ml
8
Garnish with cilantro, pine nuts, and seeds.
- Cilantro (coriander leaves): 40 g
- Pine nuts: 12 g
- Sunflower seeds: 12 g
