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Most days of the week, you’ll discover me devouring vegetable-rich meals that replicate what’s in season—a surefire option to savor scrumptious, nutrition-packed, thrilling lunches and dinners even once I’m quick on time. There are limitless variations on a spring salad due to the bounty of vegatables and fruits to select from. And due to Salad Seasons, Sheela Prakash’s impressed new cookbook, I’ve been experimenting with some new favorites. Bursting with colourful salads that by no means really feel repetitive, this ebook makes me excited to create huge colourful bowls that ship a strong dose of vitamins, and (simply as necessary) deliver pleasure to all of the senses.
Warm Spinach-Artichoke Salad with Quinoa Crunchies
If the onset of spring has you excited to embrace this way of cooking, here’s how to start: first, scoop up your copy of Salad Seasons and discover genius flavor combinations that will make you swoon. And second, try this Warm Spinach-Artichoke Salad with Quinoa Crunchies. With a short list of simple ingredients, this is one you can whip up last-minute, and the final dish tastes much more complex than the sum of its parts.
I think it makes a perfect main-course lunch or a genius side for any warm-weather dinner party. Scroll on for Sheela’s recipe, and the not-so-secret shortcut that makes this spinach-artichoke salad tremendous simple with out sacrificing taste.
The Not-So-Secret Ingredient: Marinated Artichoke Hearts
Sheela credits this salad’s unique, seasonal flavor to the use of jarred artichoke hearts. “While it’s hard to beat the flavor and texture of fresh spring artichokes,” she writes in the recipe’s headnote, “they’re a bit tedious to work with and they’re not always readily available.” Of course, there’s no better time than spring to enjoy artichokes’ earthy taste. By using marinated artichoke hearts, Sheela notes that you’re not only streamlining your spring cooking, but your salad will benefit from the brown, crisp edges artichokes develop when roasted.
To finish off your salad, Sheela tosses the roasted artichoke hearts with baby spinach leaves. Then, she adds this recipe’s supporting star: crispy-crunchy quinoa. She calls it “a light yet warming bowl” that we’ll be digging into all throughout the spring.
Other Ways to Use Marinated Artichoke Hearts
Often compared to hazelnuts or almonds, artichoke hearts have a delicious nuttiness that makes their taste quite unique as a vegetable. There are several ways you can incorporate these flavorful bite-sized into your everyday dishes.
- Top your favorite salads.
- Toss into pasta dishes.
- Fold into your favorite dip.
- Add to your favorite antipasti platter.
- Enjoy straight from the jar!
Ready to add classic, Mediterranean flavor to your cuisine?
Keep reading for Sheela’s Warm Spinach-Artichoke Salad with Quinoa Crunchies and be sure to pick up her latest book, Salad Seasons: Vegetable-Forward Dishes All Year.
Description
In the event you haven’t welcomed jarred artichokes into your always-on-hand listing of pantry staples, this recipe is the place to begin. Sheela Prakash makes use of them as the bottom of this contemporary and satisfying grain salad. It’s our spring go-to.
- 1/2 cup quinoa
- 3/4 cup water
- Kosher salt
- 2 (12-ounce) jars marinated quartered artichoke hearts, drained
- 2 tablespoons extra-virgin olive oil, plus extra for serving
- Freshly floor black pepper
- 5 ounces child spinach (about 5 packed cups)
- Juice of 1/2 medium lemon (about 1 1/2 tablespoons)
- 3 ounces feta cheese, crumbled (about 3/4 cup)
- 2 scallions (white and inexperienced components), thinly sliced
- Prepare 2 racks to divide the oven into thirds and warmth the oven to 450°F.
- Place the quinoa in a fine-mesh strainer and rinse effectively. Switch the quinoa to a small saucepan, add the water and 1/4 teaspoon salt, and convey to a boil over excessive warmth. Scale back the warmth to low, cowl, and simmer till the quinoa is tender and all of the liquid is absorbed, about quarter-hour. Uncover and fluff with a fork. Style and season with extra salt as wanted. Switch the quinoa to a rimmed baking sheet, unfold into an excellent layer, and refrigerate to chill whilst you roast the artichokes.
- In the meantime, place the artichokes on a rimmed baking sheet, toss with the olive oil, 1/4 teaspoon salt, and several other grinds of pepper, and unfold right into a single layer. Roast on the underside rack, tossing midway by means of, till browned, 18 to twenty minutes. Take away from the oven and instantly scatter the child spinach over the roasted artichokes to very evenly wilt whilst you toast the quinoa. Change the oven to broil on excessive.
- Use your fingers to interrupt up any massive clumps of quinoa, making certain it’s unfold right into a single layer. Switch the baking sheet of quinoa to the highest rack and broil, tossing ceaselessly, till the quinoa is browned and crispy, 5 to 7 minutes.
- Gently toss the greens with the lemon juice, a beneficiant pinch of salt, and several other grinds of pepper on the baking sheet. Style and season with extra salt and pepper as wanted. Divide amongst 4 particular person plates or shallow bowls. Sprinkle with quinoa crunchies, feta, and scallions and drizzle with olive oil.
- Prep Time: 40 minutes
- Prepare dinner Time: 35 minutes
- Class: Salad
Key phrases: Spinach-artichoke salad, salad seasons
SALAD SEASONS: VEGETABLE-FORWARD DISHES ALL YEAR by Sheela Prakash © Rizzoli, 2023. Images © Kristin Teig
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