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Tuesday, March 27, 2012


At my class last week, I promised a vegan/vegetarian recipe for those who, like me, have a vegan or vegetarian in the family.  I wanted something that gave a complete protein and had lots of color, hence the  parsley.  This has lots of flavor and can be enjoyed by everyone at the seder.
Hag Pesach Sameach.


Quinoa With Artichokes Hearts
1 tablespoon grape seed or olive oil
1 cup chopped scallions
1 teaspoon chopped fresh thyme
1- 12 ounce package frozen artichoke hearts, thawed
1 cup vegetable stock
1/2 cup uncooked quinoa
1 cup chopped, fresh parsley, leaves only
grated rind of 3 lemons
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon salt (sea or kosher)
Heat the oil in a 5 quart saucepan over medium-high heat.  Add the scallions and thyme and saute until the scallions are tender.  Add the thawed artichokes and cook until heated through, about 2 to 3 minutes.  
Add the vegetable stock and the quinoa to the pan.  Bring to a boil, cover, lower the heat and cook at a simmer until the liquid is absorbed, about 15 to 20 minutes.
Remove the pan from the heat.  Stir in the remaining ingredients.  Put on a platter and garnish with some thyme leaves.  Serve warm or at room temperature.
Sharyn Rosler (c) February, 2012