Thursday, July 5, 2012

Asparagus and Baby Artichoke Quinoa Salad

Sorry for posting this recipe at the end of asparagus season. I have a little catching up to do.

Asparagus and Baby Artichoke Quinoa Salad
recipe courtesy of Closet Cooking

8 baby artichokes
1 tablespoon olive oil
1 cup quinoa
2 cups vegetable broth (or water)
½ cup Asparagus and Ramp Pesto
½ pound asparagus (trimmed, cut into 1 inch pieces and blanched)
1 cup chickpeas (drained and rinsed)
¼ cup feta (crumbled)
1 splash lemon juice

Peel the leaves from the artichokes until you get to the paler tender inner 2 leaves. Cut the top third off and discard and cut the artichoke in half.

Heat the oil in a pan. Add the artichoke hearts and sauté until tender, about 6-8 minutes. Add the quinoa and broth, bring to a boil, reduce the heat and simmer, covered, until the quinoa is tender, about 15-20 minutes. Mix everything and serve.



Asparagus and Ramp Pesto
recipe courtesy of Closet Cooking

1 cup asparagus (cleaned, trimmed, cut into 1 inch pieces and blanched)
¼ cup spinach (optional, helps keep the pesto nice and green)
2+ ramps (aka wild leeks)
2 tablespoons pine nuts (toasted)
¼ cup parmigiano reggiano (grated)
3 tablespoons olive oil
lemon juice to taste
salt and pepper to taste

Place everything into a food processor and blend. Makes 1 cup.