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.
- 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.
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.