Ric Orlando's Vegan Recipes: Quinoa Stuffed Artichokes

Quinoa-stuffed artichoke hearts are a simple appetizer that fit the bill for a vegan party (or any event!)

They are good hot, room temperature or cold. Nice!

Serves 8

16-24 baby artichokes, or good quality canned artichoke hearts, not marinated.
1 cup quinoa
½ cup green salsa (recipe below)
cilantro as desired
Daiya vegan mozz as needed (if you eat dairy, you can use goat cheese, if you desire)
olive oil
salt
smoked paprika (pimenton)

If you are using fresh artichokes, peel off some of the darker outer leaves and boil for 30 minutes in salted water to which the juice of a half a lemon has been added.

Rinse the quinoa with cold water.

In a small pot bring 3 cups salted water to a rolling boil. Add the quinoa and stir. Cook at a brisk boil for at least 15 minutes or until the quinoa “pops." Strain and rinse under cold water.

Preheat the oven to 400 F.

Toss the artichoke hearts in a little olive oil and sprinkle with salt and smoked paprika.

Mix the green salsa with the quinoa, about two parts quinoa to one part salsa. It should be soft and loose. Stuff the quinoa mix into the artichokes, tucking it into the center of each and between the leaves. Top with a small amount of vegan mozz and arrange upright.

Bake for 15 minutes or until golden.

Simple green salsa

All purpose, all everything–make this! You can then add diced mango, corn, pineapple…have fun! It's great with all proteins, chips, rice, you name it.

Makes 2 Cups

½ pound tomatillos, hulled
½ cup diced onion
4 garlic cloves, smashed
1 jalapeƱo pepper, fresh
1 bunch cilantro
3 cups generously salted water

Bring the water to a rolling boil. Add all ingredients except the cilantro and cook 5 minutes. Remove from heat and let cool.

Puree the solids and the cilantro with enough of the cooking water to make a smooth, pourable salsa. Tah-dah!

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