- Ready In:
- Serves 4 to 6
This colorful quinoa will make you say quin-wow! Jam-packed with loads of yummy veggies, this dish makes a one-pot meal that packs a tasty punch. It’s from vegan ultramarathoner Matt Frazier and writer, yoga teacher and health coach Stepfanie Romine’s new cookbook, The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life.
Note: You can also use one 14-ounce can artichoke hearts packed in water, halved or quartered if large.
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life © Matt Frazier and Stepfanie Romine, 2017. Reprinted and adapted by permission of the publisher, The Experiment. Available wherever books are sold.
- 2 large shallots, cut into half-moons
- 2 tablespoons orange juice
- ½ teaspoon apple cider vinegar
- ½ teaspoon salt
- Pinch of sugar
- 1 cup quinoa, soaked at least 2 hours or overnight, rinsed, and drained
- 2 cups frozen artichoke hearts (see note)
- 2 garlic cloves, minced
- 1 teaspoon dried tarragon
- ½ teaspoon dried thyme
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon dried dill
- ¼ teaspoon black pepper, plus more to taste
- 2 cups frozen peas
- 2 carrots, diced
- 1 orange or yellow bell pepper, finely chopped
- 3 scallions (white and light green parts), thinly sliced
- zest and juice of 1 lemon
- ½ cup raw sunflower seeds
- To make the shallots, combine all the ingredients in a small bowl. Refrigerate until ready to serve. (The shallots can be refrigerated overnight or up to 3 days.)
- To make the quinoa, combine 2 cups water and quinoa in a large saucepan over high heat. Bring to a boil, then add the artichokes, garlic, tarragon, thyme, ½ teaspoon salt, the dill, and ¼ teaspoon pepper. Reduce the heat to medium-low, cover, and cook for 10 minutes. Reduce the heat to low and stir in the peas, carrots, bell pepper, and scallions. Cover and cook until the vegetables are heated through, about 5 minutes.
- Remove from the heat, add the lemon juice and zest and the sunflower seeds, fluff with a fork, and season with salt and pepper. Serve, topping each portion with the shallots.
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