Quinoa, Corn,Spinach, & Sundried Tomato Stuffed Artichokes

quinoa stuffed artichokesOne of my favorite ways to enjoy the true flavor of artichokes is to just steam them and dip the leaves indulgently into melted butter with an added  squeeze of lemon–perfection. Stuffing artichokes  with buttery breadcrumbs, cheese, and herbs is pretty hard to beat too. While both of these options are delicious, they aren’t exactly what you would categorize with  #light ,  #healthy , #SummerBeachBody tags.

quinoa stuffed artichokesThe  artichokes I’m sharing here today however, are something you can feel great about eating. They are low in fat, calories, and packed with a protein boost from the quinoa.

This recipe came together one afternoon when I was trying to figure out what I was going to make for dinner with the stuff I had on hand. Quinoa (ready in 15 minutes) has become kind of my go-to backdrop on these kinds of days, where often times I throw together a saute of whatever vegetables are in the fridge and toss it together with a few herbs or chiles.

On this particular day,  I spotted the artichokes and decided my usual saute would make a really nice filling. Why not? —-Dinner was saved and we all loved the artichokes. I hope you will too!

quinoa stuffed artichokes

Quinoa, Corn,Spinach, & Sundried Tomato Stuffed Artichokes
Serves: 4
 
Ingredients
  • 1½ cups water
  • ¾ cup quinoa
  • ½ tablespoon olive oil
  • ¼ finely chopped shallots
  • 3 gloves garlic, minced
  • ¼ cup chopped sundried tomatoes (oil packed--drained)
  • Kernels from 2 ears fresh corn
  • 5 ounces baby spinach
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • ¼ cup prepared pesto (good quality jarred or homemade)
  • Salt and freshly ground pepper to taste
  • 4 large artichokes, stems trimmed, thorns trimmed from leaves
Instructions
  1. Heat water to boil in a small saucepan over medium high heat. Add quinoa, reduce heat to low; cover, and simmer 1 minutes.
  2. Meanwhile, heat olive oil in a large saute pan over medium heat. Add shallots, garlic, and sundried tomatoes; cook, stirring frequently for 2 minutes. Add corn and spinach, cooking an additional 2 minutes, until spinach has wilted. Remove from heat and transfer to a large bowl. Add cooked quinoa to bowl with shallot mixture. Add lemon zest, lemon juice, and pesto to bowl; toss well. Season with salt and pepper.
  3. Using a spoon, stuff about 1 teaspoon of filling into the bottom of
  4. each artichoke leaf. Place artichokes in a vegetable steamer or into a large pan with a steamer basket insert and steam artichokes 45-50 minutes or until artichoke leaves release easily when pulled.

 

Share

One thought on “Quinoa, Corn,Spinach, & Sundried Tomato Stuffed Artichokes”

  1. Debi, this is so smart, to stuff beautiful artichokes with quinoa! I just love how this is so full of all the things I love – corn and pesto and sundried tomatoes!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: