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
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
